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Ginger Miso Cashew Sauce

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.
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Ingredients
  

  • 1 cup raw cashews presoaked
  • ¾ cup water
  • 3 garlic cloves peeled and crushed
  • 1 tablespoon white miso paste
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons grated gingerroot
  • 2 teaspoons tamari
  • 1 tablespoon orange juice
  • 1 teaspoon red chili flakes optional

Instructions
 

  • 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.
  • 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.