Toss it with greens or any type of Asian noodles, or serve it as a dip with spring rolls. Add the softened or soaked cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. You can easily taste and adjust the levels of both to your liking. Ginger-Soy: This variation for noodle bowls requires just a couple of teaspoons of minced ginger, along with a couple tablespoons of soy sauce.A garlic cashew sauce is a good all-around sauce for roasted vegetables, grain bowls, and vegetable dips. This combination is also great with the herb variations. Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Garlicky: Make a garlic paste or use roasted garlic. Leave the mix in the blender and set aside.Finishing off tacos with this creation, or use it as a dip for tortilla chips. Chipotle: Finely mince 1/2 to 1 chipotle in adobo sauce and add to the cashew cream along with a squeeze of lime juice in place of the lemon juice.This herb variation is my favorite to use over roasted vegetables and grain bowls. Other options include chives, thyme, tarragon, parsley, or even cilantro. Fresh chopped basil is always a wonderful addition.
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