Gingery Cashew Sauce
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Ingredients
- 1 cup raw cashews
- ¾ cup water, reserved from soaking cashews or fresh
- 2 tbsp soy sauce, gluten-free if needed
- 2 tbsp raw sesame seeds
- ½ tbsp maple syrup, optional
- 1½ inch knob ginger, peeled and chopped or grated
Directions
- Boil enough water to cover the cashews, then soak cashews for 30 minutes. You can also soak them overnight in the fridge.
- Drain the cashews, saving the soaking liquid if desired.
- Add cashews, ¾ cup reserved soaking liquid or fresh water, soy sauce, sesame seeds, maple syrup, and ginger to a high-speed blender.
- Blend until completely smooth. Add water in ⅛ cup increments as needed until the sauce reaches your desired thickness.
Notes
If you have a large high-speed blender such as a Vitamix, you may need to make a larger batch so there is enough volume to blend properly.