Last month, I fell in love eating raw after two juice cleansing rounds (5 days in September) and I wish I can be raw vegan forever, but I admit I still love my cooked foods. With the raw cashews sitting in the food pantry for a month after making them with sushi, I was determined to finish them by making a raw savoury cashew sauce. It takes plenty of experimentation, to get the flavour right. Some may want it salty, some may want it full of garlic and herbs. Now this raw savoury cashew sauce is my everyday staple!
Yields: About 3-4 servings (I used it 4 times for a raw pasta dish)
• 1 cup raw cashews, soaked overnight in a jar (wash through cold water prior to blending)
• 2 tablespoons olive oil
• 1/2 small white onion, finely chopped
• 4 cloves fresh garlic, chopped
• 1 1/2 – 2 teaspoons miso (white) unpasteurized/ live (I use Cold Mountain Miso which uses non-GMO & unpasteurized miso or Raw Guru Organic Miso) (measurement corrected by The Health Family and Home, many thanks)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 1/2 -2 tsp Himalayan salt to taste (measurement corrected by The Health Family and Home)
• 1/4 cup warm water
• paprika for seasoning (optional)
1. Soak raw cashew overnight for 6-8 hours in freshwater in fridge. Rinse them and pat with cheesecloth to dry them.
2. Add cashews to food processor or blender. Mix cashews until finely ground as a nut butter-like consistency.
3. Add the rest of the ingredients.
4. Puree until creamy and smooth.