This recipe comes from a raw vegan cooking course I took at the Tree Of Life Rejuvenation Center. It took me a while to try it, but now I am hooked. It's the essential sauce in my tempeh-veggie bowls. It adds a creamy touch to anything.
1 cup water
1 to 1.5 cups plain raw cashews, depending on how thick you want it*
1/2 to 1 jalapeno pepper (2 to 4 teaspoons, minced), seeds removed (wear gloves to cut and handle the pepper)
2 tablespoons lime juice
2 minced garlic cloves
1/2 cup tahini
1 Tbsp. chickpea miso
1 Tbsp. apple cider vinegar
1/2 cup prepared green or black plain tea
1/8 – ¼ tsp. cayenne pepper to taste
3 green onions, sliced on angle.
1 bag Sea Tangle Kelp Noodles rinsed according to directions on pack...