Cashew-Turmeric Sauce

Makes 1/2 cup

Ingredients

• 1 clove garlic
• 1 tbs. chopped gingerroot
• 1/2 tsp. turmeric
• 1/2 cup toasted cashew pieces
• 2 tbs. tamari
• 1 tbs. rice vinegar
• 2 tbs. water
• 1 tbs. sucanat

Directions

1. In a blender, place 1 clove garlic, 1 tablespoon chopped gingerroot, 1/2 teaspoon turmeric, 1/2 cup toasted cashew pieces, 2 tablespoons tamari, 1 tablespoon rice vinegar, 2 tablespoons water, and 1 tablespoon sucanat. Purée, keeping the mixture slightly chunky.
2. Transfer to a container and refrigerate for up to a week.

This recipe appeared in “How to Prep 5 Easy Grain Bowls” in the January/February 2019 issue of Experience Life.