2 cups cashews
1 cup filtered water
1/3 cup red bell pepper, diced
2½ tablespoon green onion, diced
2 tablespoon cilantro, minced
1 teaspoon garlic, minced (optional)
1 teaspoon Nama shoyu, or to taste
¼ teaspoon seat salt, or to taste
pinch crushed red pepper flakes
Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well. Variations: Use macadamia nuts or pine nuts; or blend 1 cup of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients; or replace cilantro with other fresh herbs; or add ¼ cup grated carrots or beets; or replace bell pepper with other fresh veggies. Serve with crackers or salad. From Vegan World Fusion Cuisine cookbook.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.