A flavorful and easy vegan bowl using one of my favorite cooking components: cashew cream. The roasted ginger puts this bowl over the top!
by Erin Alderson
Tips & Tricks: For recipes like this, I like to toast my cashews in a bit of coconut oil. Over medium heat, melt a teaspoon or so in a skillet and add the cashews. Cook, shaking the pan often, until the cashews are golden.
You could make this sauce ahead of time and assemble when ready to eat. The sauce makes about twice what you need so you could halve the recipe but I like to make the full batch and use for lunch the next day. The sauce makes for a great dressing for salads (or more noodle bowls!)
Nutrition: see the information.