Ack! I am sort of failing at MOFO-ing everyday. I totally have a great excuse. My lady parts were giving me trouble and I had to have surgery. No big deal, but I haven't been cooking as much. I have been foraging the wasteland that is my kitchen without me in it.
I did cook up a few things recently. Here is one of those things.
Here is the recipe I adapted my recipe from.
I do mine a bit differently though. #1 I always double the recipe. I could bathe in this sauce. It is good on hot foods, salads, whateva. Better to have a lot than a little. #2 I use unsweetened soy milk instead of water and soak the cashews in it. Normally for at least a half hour. It is so much better and creamier. #3 I don't use the kelp flakes. Anything fishy tasting makes me want to die. You are welcome to go for it. #4 I use less olive oil. Normally 1/3 cup for a double batch. I just don't think it needs the extra oil. I add a little more soy milk instead.
Either way you make it, I promise it will be delicious. It is a fab thing to do on leftover night.