Garlicy Cashew Miso-naise
1 cup cashew pieces - ground to powder
1/4 block firm tofu - crumbled
2 tablespoons plain soymilk
1 tablespoon yellow prepared mustard
2 tablespoons agave nectar
2 tablespoons lime juice
3 tablespoons aka miso (dark red)
1 tablespoon vinegar
2 tablespoons water
2 cloves garlic - minced
3 tablespoons olive oil
1/8 teaspoon black pepper
1/4 teaspoon cayenne pepper
Grind to cashew pieces to a powder in a spice mill/coffee grinder etc.. Add the crumbled tofu to your blender or food processor with the soymilk, mustard, agave nectar, and lime juice. Blend until smooth. Mix the miso with the water and vinegar until dissolved. Add the cashews, garlic, and miso vinegar water to the blender. Blend for a few seconds. Add the oil and peppers and blend for 30 seconds - 1 minute or until thoroughly blended and creamy. Use as a sandwich spread, dip or anything you would use mayo in! Yum!
*note* This doesn't taste exactly like mayonnaise, but it is super delicious and has all the health benefits of miso, since it is never heated. Yeayy!
SO HOW'D IT GO?
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