Ginger Miso Cashew Sauce - alive magazine

Ingredients

• 1 cup (250 mL) raw cashews, presoaked
• 3/4 cup (180 mL) water
• 3 garlic cloves, peeled and crushed
• 1 Tbsp (15mL) white miso paste
• 2 Tbsp (30 mL) rice wine vinegar
• 2 Tbsp (30 mL) grated gingerroot
• 2 tsp (10 mL) tamari
• 1 Tbsp (15 mL) orange juice
• 1 tsp (5 mL) red chili flakes (optional)