Thai-Inspired Veggie Stir-Fry with Cashew Cream Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw cashews 2 tablespoons vegetable oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup broccoli florets 1 cup snap peas 1/2 cup fresh cilantro leaves 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 3 tablespoons soy sauce (or tamari for a gluten
• free option) 2 tablespoons lime juice 1 tablespoon agave nectar or maple syrup 1 teaspoon sriracha (optional) Salt, to taste Cooked rice, for serving

Instructions

1. a. In a food processor or blender, combine cashews and 1 cup of water. Blend until smooth, forming the creamy base for our sauce. Set aside. b. In a large skillet or wok, heat vegetable oil over medium high heat. Add onion and bell peppers, stirring frequently to avoid burning. Sauté for 4 minutes or until they begin to soften. c. Add broccoli florets and snap peas to the skillet, cooking another 3 minutes. d. Stir in garlic and ginger, cooking for 1 minute more. e. Combine soy sauce, lime juice, agave nectar (or maple syrup), and sriracha (if using) to create the sauce. Pour over the vegetables, stirring well to coat. f. Gently fold in the cashew cream sauce, heating through until desired consistency is reached. Season with salt to taste. g. Serve over cooked rice, garnishing with fresh cilantro leaves.

Chef’s Insight

For an extra burst of flavor, toast the raw cashews before blending them into the cashew cream sauce.

Notes

Feel free to adjust the spice level according to personal preference by adding more or less sriracha.