Spicy, Sweet & Creamy Cashew Sauce
By The Gypsy Redhead – Nicole Geils
“Screw peanut sauce… it’s all about the cashews!!”
In a heavy-bottom pot combine:
1 c. organic veggie broth
4 T. cashew butter
2 T. coconut cream
1 T. Hell Hot sauce – or hot chili paste
2 T. local honey
1 T. red pepper flakes
2 T. organic brown sugar or maple syrup
2 T. Bragg’s Amino Acids – or Soy Sauce
1” freshly grated organic ginger
2 cloves organic garlic, minced
Whisk over medium high heat till well combined and thick. 20 – 40 minutes.
Reduce heat and add: ¼ to ½ + c. Cock & Bull ginger beer, to consistency.
Continue to heat on low until ready to use.
Store leftovers in an airtight container in the fridge.
The perfect dip for fresh rolls!
For the fresh rolls… I usually add cucumbers, carrots, apples or pears, green onions, celery, lettuce, bean thread noodles or soba noodles, tofu that has been marinated and baked, and fresh herbs like cilantro and Thai basil. Tip: I like to double-up the rice paper wrappers to give extra durability and chewy goodness.