A quick, creamy, and addictive cashew dip with a subtle Asian flavor.
Yields: about 1 cup
1 cupdry cashew, soaked for 2-3 hours or overnight
1/2 cupmomen or medium-firm tofu (not hard tofu)
1 clovesgarlic, peeled and chopped
1 tspfresh ginger, chopped (optional)
1 tbsptahini (optional)
1 tbspmiso (brown or white)
1/2 cupvegetable soup stock or water
1Put all the ingredients in a blender or food processor, and process until very, very smooth. I have a high-speed blender and it takes 1-3 minutes.
2Taste, and adjust seasoning.
Garnish with chopped coriander, green onion, or chives for a pretty presentation.
If you are avoiding soy, try using vegan yogurt instead of tofu. I tried it with Nudie coconut yogurt (natural), but I wasn't crazy about the noticeable coconut flavor. But a different brand might be okay.