Ginger Miso Cashew Sauce

Makes 1 3/4 cups (435 mL)

Published Apr 23, 2023 Updated Aug 8, 2023

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.

Ingredients

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)

Nutrition

Per serving:

calories 33
protein 1 g
total fat 2 g
- sat. fat 0 g
total carbohydrates 2 g
- sugars 0 g
- fibre 0 g
sodium 48 mg

Directions

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.