Miso, Tangerine and Cardamom Creamy Sauce

Miso, Tangerine and Cardamom Creamy Sauce

Easy, delicious and fresh sauce for many of your veggie dishes

I propose you another sauce, exciting and easy to prepare. It has a pleasant and exotic flavour that combines two ingredients whose function are to dry the humidity in the body: the tangerine zest and cardamom.

miso and tangerine sauce

SERVINGS: 4       DIFFICULTY: Very Easy      TIME: 5 Minutes

(plus 20 minutes for cooking the veggies)

  • 8 TOASTED CASHEWS
  • 1 TSP LEMON JUICE
  • 2 TBSP SESAME OIL
  • 1 TBSP WHITE MISO
  • 1 TSP APPLE CIDER VINEGAR
  • 1 TSP TANGERINE ZEST
  • ½ TSP CHOPPED CARDAMOM SEEDS
  • HALF CARMELIZED ONION
  • A PINCH OF SALT

STEAMED VEGETABLES

  • 2 HANDFULS OF GREEN BEANS
  • 1 WHITE SWEET POTATO
  1. Toast the cashews in a saucepan over medium-high heat. When they are golden brown, let them soak for a couple of hours.
  2. Sauté the onion in a pan and add a pinch of salt and cover. We let it caramelize.
  3. Blend in all the ingredients.
  4. To cook the vegetables put saltwater to boil in a pan. Blanche the green beans (cut into thin strips) and let them cook for approximately 10 minutes.
  5. Do the same with the white sweet potato, and cook it for 15 minutes.
  6. Mix the two vegetables in a bowl and add some oil and tamari.
  7. Put a few drops of sauce over the vegetables and serve them warm.

KITCHEN TIPS: it’s a delicious but dense sauce, so I suggest you not put too much to accompany the vegetables. You can substitute cashews for other nuts, and cardamom for cloves, the sauce is also delicious!

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