Creamy Miso Garlic Sauce
Description
Wow your taste buds with this delicious creamy tangy miso garlic sauce that can also double up as a dressing! Cashews combine with lemon juice, mellow white miso, apple cider vinegar, onions, shallots and garlic, and a hint of dates to sweeten and mustard seed powder for that kick of flavor. This recipe can be used as a dressing for green salads or even sea veggie salads, a dip for collard wraps, or try spreading it on a tart crust and using it as a "cream cheese" layer. This recipe calls for unpasteurized miso which is rich in health probiotics and helps boost the immune system. There's nothing like a yummy sauce to take an ordinary meal from drab to fab!
Recipe by
Ingredients
1 & 3/4 cups AtV Sour Cream*
2 Tbsp unpasteurized Mellow White Miso (found in the refrigerated section of your grocery store)
2 Tbsp Date Paste
1 Tbsp Onion Powder
2 tsp Lemon Juice
1 tsp Mustard Seed powder
1 tsp Apple Cider Vinegar
1 tsp minced/pressed Garlic
1 tsp minced Shallot (this is optional, but ridiculously good)
Black Pepper to taste
1/4 c Water
*AtV Sour Cream Yields 2.5 cups total
2 Cups Soaked Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt
1 and 1/4 cup Water Total
Methods/steps
In a small mixing bowl combine all of the above and proceed to mix/whisk all of the above together until smooth and creamy...
*AtV Sour Cream
1) Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
2) Puree all of the above for 2 minutes until you have a thick and oily paste
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Leave everything in your food processor and move on to the next step.
5) While your food processor is “On” proceed to stream in:
6) 1/4 cup of water and puree for 1 minute
7) Proceed to add the rest of your water in 1/4 cup increments
8) Let your processor puree for 30 seconds in between EACH 1/4 cup of water added. This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.
