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 flavour.
Quick soak cashews
For a quick alternative to soaking cashews overnight, bring a medium pot of water to the boil. Remove from heat, place cashews in water, cover, and soak for 30 to 40 minutes.
Ginger Miso Cashew Sauce
Ingredients
- 1 cup (250 mL) raw cashews, presoaked
- 3/4 cup (180 mL) water
- 3 garlic cloves, peeled and crushed
- 1 Tbsp (15mL) white miso paste
- 2 Tbsp (30 mL) rice wine vinegar
- 2 Tbsp (30 mL) grated gingerroot
- 2 tsp (10 mL) tamari
- 1 Tbsp (15 mL) orange juice
- 1 tsp (5 mL) red chili flakes (optional)
Nutrition
Per serving:
- calories33
- protein1 g
- total fat 2 g
- sat. fat0 g
- total carbohydrates 2 g
- sugars0 g
- fibre0 g
- sodium48 mg
Directions
01
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.
