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I was going to make alfredo sauce yesterday and when I went to grab my cashews, i realized I didn't have enough, so they are in the fridge, needing to be used and I'm unsure what kind of sauce to make. I have yet to find a marinara that I like. can you lovelies help me come up with something yummy for lunch and maybe dinner tomorrow?
Because of their crunchiness, I find that Asian sauces work the best.
Here's a few you might check out:
http://www.youtube.com/watch?v=jbWSaW9i0ZA&feature=plcp
http://www.rawfoodrecipes.com/recipe...uce-wraps.html
http://www.youtube.com/watch?v=4ot8xvSFhgM
I like this marinara but I use honey not agavehttp://rawon10.blogspot.co.uk/2011/11/portobello-marinara-with-pasta-raw.html?m=1
I use the Asian Dressing from this recipe on kelp noodles. This is probably the best tasting dressing I've ever had, always a hit with dinner guests too.
http://www.choosingraw.com/raw-peanu...tchen-musings/
Looks good!Quote:
Originally Posted by blissrunner
Why is it called "Raw Peanut Noodles" when there aren't any peanuts in it. In fact, there are no nuts in the recipe at all.
I noticed that too but didn't like to say :)Quote:
Originally Posted by walnutty
Here's one but it takes almonds...very simple though:
http://www.rawfoodrecipes.com/recipe...ond-sauce.html
I assumed she named it that because the taste mimics traditional asian noodles with peanut sauce. It is GOOD!!!Quote:
Originally Posted by walnutty