Almost at the point of actually eating the kelp noodles…
Spicy cashew sauce is the last sauce I need to make in order to prepare the Thai Lettuce Wraps (with kelp noodles) – although I am actually going to use lettuce out of the garden and it won’t really be a wrap – rather a salad!
1 cup cashews
2 Tbsp. Nama Shoyu
2 Tbsp. lemon juice
1 1/2 Tbsp. agave nectar
1 Tbsp. grated ginger
1/2 Tsp chilli flakes
Put all ingredients into blender and process until combined…
This cashew sauce actually reminds me of the nutty sauce they give you with Roti Bread at Thai restaurants – and surprisingly tastes very similar!
Now we are ready for the final dish!
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