Grilled Zucchini with Japanese Miso-Glaze and Cashew Crema

Ingredients

• 2 pounds assorted zucchini and summer squash (about 4 medium sized)
• 2 teaspoons neutral oil*
• 2 teaspoons fresh garlic (peeled and finely grated or minced)
• 1 big pinch sea salt
• 4 tablespoons white miso (organic)
• 1 tablespoon sake or rice wine (not mirin can us dry sherry too)
• 2 tablespoons coconut palm sugar
• 1 teaspoon fresh grated ginger root
• 1 teaspoon fresh garlic (peeled and finely grated or minced)
• 1 pinch hot chili flakes
• 2 teaspoons sesame oil
• 1 tablespoon pure maple syrup
• 1 tablespoon tamari sauce (I’ve used gluten free)
• 2 teaspoons toasted sesame seeds
• 2 tablespoons raw cashews – soaked
• 2 tablespoons Miso Glaze (from above)
• 4 tablespoons filtered water