Creamy Cashew Sauce

I’ve been hearing a lot about creamy cashew sauce lately and decided to give it a try. I’m glad I did. It’s a no brainer recipe. Just soak the cashews a minimum of four hours, add salt and liquid.Then give it a whirl in the blender. You can jazz it up with other herbs and spices to give it a mellow sweet flavor or spicy zing.

 

I decided not to run this morning. My left leg/knee is still a little wonky.

However, I did manage to do:

  • BWO + Hoe Downs
  • Awesome Legs – I’ve been using improper form and that may be one reason my left side is so weak. I haven’t been turning my knees out far enough.
  • Diva Derrière – This is by far the best exercise I’ve ever tried. I’m starting to see results.

Will skip AL and focus of leaning Pretzel Twist in the future. The lats are really, really tight. They always complain during the twist portion of BWO.

Interesting side note – As I was stretching the inner thighs, I gently turned the knees out and that started a cascade of involuntary twitching up and down the left leg.

I tried making some creamy cashew sauce today. I soaked the cashews about 4 hours and then I had to peel them (I’ve never dealt with cashes in their skin before.) I opted not to use the reserve water because it just looked nasty. I used some soy milk instead, with a dash of salt and cayenne pepper. I remember thinking to myself, “I hope this tuns out.”

Back story – I’ve done substitutions in the past and they were a disaster.

Final result – It tastes fine. I poured it over my millet, tomato and lentil dish and was good to go.

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