Excited to share this recipe from our fan Christie (@veggiechristie) - check our her recipe below!
I loveeee a good peanut sauce and everytime I get a new nut butter, I have to try a variation of it. This time I found a new cashew butter and it was sooo good! This kind of bowl is my favorite - while I use a recipe for the cashew butter, I just throw everything else into a bowl and it’s impossible to mess up - it’s always sooo good!)
What You'll Need:
🌱quinoa
🌱edamame
🌱purple cabbage
🌱carrot
🌱red bell pepper
🌱green onion
🌱cashew sauce (recipe below)
🌱sriracha
🌱cashews (I used @karmanuts)
Cashew Sauce
🌱1/4c cashew butter
🌱2tbsp low sodium soy sauce
🌱1tbsp rice vinegar
🌱1tbsp agave
🌱1tsp sesame oil
🌱1tsp fresh grated ginger
🌱1tsp fresh grated garlic
🌱Squeeze of fresh lime
🌱Sriracha to taste, optional
Directions:
Add cashew butter to a bowl and microwave for about 10 seconds. Add remaining ingredients and whisk until smooth. Add water to thin if needed. If you haven an allergy to cashews, I’ve also used peanut butter, sunflower seed butter, and even tahini
