So far, I have only posted one cashew cream recipe on the blog, but I really want to show the versatility of cashew cream! Also, you can’t have too many dip recipes for kids. It’s not even possible. This gingery cashew sauce is savory with a hint of sweetness and has a nice zing from the ginger. It’s perfect for dipping sushi or fresh veggies into, tossing (or dipping) pasta in, or drizzling over salads or avocado toast! the possibilities really are endless, so let’s not wait any longer to make this deliciousness!
The recipe calls for a few simple ingredients: cashews (of course!), fresh ginger, sesame seeds, soy sauce, and maple syrup (optional, omit to keep raw). Start out by boiling enough water to cover your cashews and allow them to soak for 30 minutes. (Alternatively, soak overnight in the fridge)Then, drain the cashews (saving the liquid). Add soaked cashews (plus some of the reserved water) and all the other ingredients to a high speed blender and blend until smooth. If your blender is larger capacity you may need to double or triple the recipe to have enough to blend properly. Add more liquid to get a drizzly consistency or keep it thick if you prefer! I hope your family enjoys a creative meal with this sauce!
- 1 cup raw cashews
- ¾ cup water (reserved from soaking cashews or fresh)
- 2 tbsp soy sauce (ensure GF if necessary)
- 2 tbsp raw sesame seeds
- ½ tbsp maple syrup (optional, omit to keep raw)
- 1.5 inch knob ginger peeled and chopped or grated
- Boil enough water to cover cashews and soak cashews for 30 minutes or soak overnight in the the fridge
- Drain (saving the liquid) and add cashews, ¾ cup of the reserved liquid or fresh water, soy sauce, raw sesame seeds, maple syrup (optional) and chopped or grated ginger to high speed blender*
- Blend until completely smooth. Add ⅛ cup increments of water if needed until you reach your desired thickness.