I’m obsessed with avocado rolls. I soak them in soy sauce and wasabi, and it’s just about the best thing ever. But, I have yet to attempt making my own sushi at home—I’m leaving that to the experts for the time being—so I wanted to find a way to enjoy those flavors when I can’t get myself to said experts. This sauce does the trick.
It’s delicious in this rice bowl recipe I created, but I could also see adding it to a wrap (maybe use a little less milk to keep it thicker), or using it as a veggie dip. See what else you come up with!
Hope you like it!
Dairy Free Wasabi Sauce
Prep time: 5 min | Ready in: 2 hours, 5 min
Yields about 2 cups
1 cup raw, unsalted cashews
3/4 to 1-1/4 cups non-dairy milk (getting the right consistency can can vary from blender to blender, so add a little at a time)
3 to 4 tablespoons wasabi powder (depending on your tolerance level)
1-1/2 teaspoons salt
- Soak cashews in water for 2 hours. Drain.
- Prepare wasabi paste according to package’s directions.
- In a blender, process cashews, non-dairy milk (start with 3/4 cup, then add a little at a time until you reach a pourable consistency—keep in mind, it will thicken up with refrigerated), wasabi paste, and salt until smooth.
And that’s it—you’re all ready to put this sauce to delicious use!