sharing raw, vegan recipes and advice
This is a super quick and simple, yet tasty dip, I really love it with celery. You could thin it some and make a nice asian salad dressing.
2 tablespoon raw cashew butter
2 tablespoon water
1 teaspoon nama shoyu
1 teaspoon agave or 1 pitted date
1 teaspoon apple cider vinegar
pinch cayenne pepper
Blend all ingredients, taste to adjust seasonings. If you use agave, you can easily blend it with a fork.
I just used it as a dressing in a layered salad of: romaine, cabbage, carrots, celery & corn, surrounded by cucumbers and a slice of lime and topped with dehydrated orange bell pepper pieces and sesame seeds. It's great, but my camera battery was dead, so I ate it instead of taking a picture! It would be great with sprouts, but I didn't have any!