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 Method

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

Method

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.