"If you're using dried sun dried tomatoes, re-hydrated in hot water until soft. If you're using sun dried tomatoes packed in oil, use some of the oil to cook the onions and drain off the rest. If you have a high-speed blender, cashews can be soaked in boiled water for 10 minutes while you prep the rest of the ingredients and start cooking the onion."
"If you do not have a high-speed blender, you may want to soak them a little longer for a smoother sauce. If you're storing leftovers, the sauce will thicken after it cools. You can still enjoy as is, or stir in a little broth or water when you reheat it. Do not rinse the chickpeas. The starch helps naturally thicken the sauce."
The dish features soaked raw cashews blended into a miso cashew cream that creates a rich, creamy sauce. Chickpeas (canned or cooked from dried) form the protein base, paired with sun-dried tomatoes, chili flakes, onion, vegetable broth, fresh basil, and optional spinach. Sun-dried tomatoes can be rehydrated or used from oil, using the oil to sauté onions for extra flavor. Soaking time for cashews depends on blender power. Leftovers will thicken when cooled and can be loosened with broth or water when reheated. Do not rinse chickpeas because their starch helps thicken the sauce.
Read at Running on Real Food
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