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Ginger Miso Cashew Sauce

Makes 1 3/4 cups (435 mL)


    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


      • 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)


      Per serving:

      • calories33
      • protein1 g
      • total fat 2 g
        • sat. fat0 g
      • total carbohydrates 2 g
        • sugars0 g
        • fibre0 g
      • sodium48 mg



      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.



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      Going Pro

      Going Pro

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