3/4 cup raw cashew butter
1/4 cup raw agave syrup
2 tbsp. fresh squeezed lime juice
1/3-1/2 cup fresh squeezed orange juice
1/4 cup Bragg Liquid Aminos OR Nama Shoyu (a raw lower sodium alternative)
1 inch peeled and finely grated fresh ginger
2 cloves minced fresh garlic
1 red or green thai chili pepper (only if you like spicy things!)
1/4-1/2 cup almonds, finely chopped (optional)
Combine all ingredients except chopped almonds in bowl and mix with a wire whip or blend in blender. Then add the chopped almonds after blending. Serve as a sauce on kelp noodles or as a dip for raw salad wraps or veges.
**This recipe was inspired by Mary Ann's Home Kitchen by Mary Ann Jones. I added ginger, garlic and chili pepper to it to fit my taste. You can adjust it to how you like it also!