It seems that every time you think you’ve had enough of soy in your rice, you find yourself wondering what to replace it with.
So, I decided to take a crack at it.
I took a few tips from the folks at Cashew Nut Company, and tried to get it down to a science-y, simple, and cheap way.
I used a few of the best brands, but I also used some that I really like, so you may need to do some searching to find the best one for you.
Here are the basic ingredients you’ll need: 1/2 cup cashews (or other high-quality organic nuts) (you can substitute cashews with sunflower seeds, walnuts, pecans, etc.)
1 cup unsalted soy sauce (I used the organic soy sauce) 1 tablespoon soy sauce oil 1 1/2 teaspoons vinegar (optional)I love using the Cashew Nuts to replace the soy sauce, because it’s an awesome flavor addition to the rice and it makes the rice taste great.
But if you’re using the organic Soy Sauce, I think it’s better to get the soy based sauce because the cashews make it taste a little better.
Place the cashew peanuts, soy sauce and soy oil in a large bowl.
Using a whisk or spatula, blend the ingredients together until smooth.
Pour into a glass or plastic bowl, and place in the fridge.
To make the soy-based sauce, combine the soy oil and vinegar in a saucepan over medium heat until it turns dark brown.
Add the soy milk and mix well to combine.
Once the soy is absorbed, add the cashens to the saucepan, and stir to combine until the mixture is thick and bubbly.
When the sauce is ready, add a little more soy milk if needed.
The sauce will keep for several days in the refrigerator.
Now that you have the basic recipe, you can try it out for yourself and see what you think!