Sesame Ginger Sauce: A Copycat Recipe honoringOhanaFoodCo
Ingredients
- 1/2 cup raw cashew pieces
- 1 1/4 cups water
- 2 tbsp coconut aminos
- 2 tbsp chickpea miso
- 1 tbsp ginger-garlic paste
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
Method
- Add all ingredients to a high powered blender and process on high for 5-7 minutes until emulsified and steamy hot.
- Pour into pint mason jar or other heat-safe container & set aside to cool. Cover tightly and refrigerate. The sauce will continue to thicken as it chills.
Note
- For thinner sauce, increase water to a total of 1 1/2 cups.
Serving Suggestions
- Toss with julienne veg & noodles of choice.
- Dollop on grilled, steamed or roasted veg.
- Add a dollop to a nourish bowl, side salad or entree salad.