Veggies with a creamy cashew sauce

This meal is entirely raw from the sauce to the veggies. The original recipe was a tad bland so I made it more Asian by adding the following so it resembles a peanut sauce:

- 2 TB soy sauce
- 1 TB toasted sesame oil
- 3 TB coconut milk
- 1 tsp agave nectar

I also replaced the sesame seeds with tahini since I had some I needed to use plus I added more salt to my liking. It's super easy to make. The sauce contains cashews which makes it creamy and rich (in a good way). You can use roasted cashews if you have difficulties finding them raw (I found some at an Indian grocery store.). The recipes yields a lot of sauce so for a few days I sliced cucumbers, carrots, and celery to dip with. By the way, the intro for the recipe says it satisfies a mac n' cheese craving but I don't get that at all but perhaps you may.

Pictured: Shredded zucchini and carrots, English cucumbers, cauliflower, and campari tomatoes topped with the cashew sauce and sprinkled with sesame seeds.