This sauce has enough heft to dress up cabbage or broccoli salads, or to be used as a dipping sauce for vegetables or meats. Ginger and miso lend bright zing and luscious umami flavor.
Quick-soak cashews
For a quick alternative to soaking cashews overnight, bring a medium pot of water to boil. Remove from heat, place cashews in water, cover, and soak for 30 to 40 minutes.
Ingredients
- 1 cup raw cashews presoaked (see tip)
- 3/4 cup water
- 3 garlic cloves crushed
- 1 Tbsp white miso paste
- 2 Tbsp rice wine vinegar
- 2 Tbsp grated gingerroot
- 2 tsp tamari
- 1 Tbsp orange juice
- 1 tsp red chili flakes optional
Instructions
- Drain cashews and place with fresh water in bowl of food processor or high-speed blender; blend until smooth. Add remaining ingredients and blend until combined.
Notes
Per 1 Tbsp serving: 33 calories; 1 g protein; 2 g total fat (0 g sat. fat); 2 g total carbohydrates (0 g sugars, 0 g fiber); 48 mg sodium
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