Скачать или смотреть Creamy Vegan Lemon Dill and Caper Sauce for Tofu “Fish” | Tofu Mastery Lesson # 12

♥️A creamy vegan dipping sauce perfect for our upcoming recipe for making a tofu alternative to fish, or any other dish you might want to add it to when you want some of those sea vibes.

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⭐ INGREDIENTS AND DIRECTIONS ⭐

Yield: 1 & 1/2 cups
Gluten Free

Pre-soaking time (for the cashews): 4 hours to overnight (you may skip if you have a high powered blender, or alternatively, boil the cashews in water for 12 minutes)
Prep time: 15 minutes
Cook time: None


Quick Glance List of Ingredients:
1/2 cup raw cashews, soaked in water for 4 hours or overnight and then drained (you can also boil the cashews in water for 12 minutes) or skip this if you have a high powered blender
1/2 a lemon, juiced
1/3 cup water
1/2 teaspoon salt
1/2 a large green onion or scallion, roughly chopped
2 tablespoons fresh dill (reserve some for topping)
1 tablespoon chopped chives (reserve some for topping)
2 tablespoons chopped capers or whole mini capers

Directions:
1. In the small container of a blender, blend the cashews, lemon juice, water, salt and green onion until you have a very creamy mixture.
2. Fold in the herbs and capers, taste and adjust the seasoning if needed and enjoy with our recipe for fishy tofu, topping everything with the reserved herbs, or use in other dishes.


⭐ DOWNLOAD YOUR PDF RECIPE PRINTABLE HERE: https://bit.ly/3LFMnRu ⭐