Savory Cashew Sauce
I am attempting to replicate something like the Green Temple’s cold blended savory tofu sauce recipe, but I am allergic to tofu and Bragg’s.
1 cup soaked cashews
2 tablespoon lemon juice
2 tablespoon reduced sodium tamari
¼ cup olive oil
½ cup water (add slowly)
¼ cup nutritional yeast
1 clove garlic (or ¼ teaspoon garlic granules)
¼ teaspoon kelp powder
¼ teaspoon dried basil
½ teaspoon red pepper flakes
fresh or dried parsley
2 tablespoon lemon juice
2 tablespoon reduced sodium tamari
¼ cup olive oil
½ cup water (add slowly)
¼ cup nutritional yeast
1 clove garlic (or ¼ teaspoon garlic granules)
¼ teaspoon kelp powder
¼ teaspoon dried basil
½ teaspoon red pepper flakes
fresh or dried parsley
Blend. Add the water slowly and last. The sauce will thicken a small amount overnight. Best served cold, whether on hot or cold dishes.