Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
This sauce/dressing is delicious! I’ve made it with raw peanut butter, tahini, and almond butter. Any of them work well. I have tried so many cashew-based dresses that I ultimately just throw out. I just don’t like them. This one is a keeper!!! Thank you! *Try it in stir fry. Yum!
I was hoping this would replace the Yum Yum sauce that we make with a cashew base but unfortunately it misses the mark.
Just made this: it’s DELISH!!!! I didn’t have wasabi but I used horseradish instead.
You can sub grated horseradish root for the wasabi. It’s a whole food—and cheaper too!
I made this yesterday as a topping on our Buddha bowls. It was delicious- creamy and smooth. I also added the zest from the three organic oranges for extra flavor.
Though our FOK doctor doesn’t recommend peanut butter the small amount in the large recipe doesn’t seem to be too much.
Will Almond butter work in place of peanut butter in this recipe?
Delicious and easy to make
Maybe tahini could be substituted for peanut butter.