This recipe comes from “The Dairy-Free Kitchen” by Ashley Adams, a cookbook I adore because it reintroduced a whole lotta creamy, yummy favorites back into my diet (vegan cashew sour creme, maple walnut scones, and salmon in almond cream sauce, I’m talking ’bout you!) It’s really two recipes in one, […]
This is a beautiful vegan dip that could just as easily be served as a sauce over a veggie and rice dish. I roasted a bunch of broccoli and used it as a dip. The ginger is refreshing and the cashew creme is super-smooth.