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Nutty Lemongrass Sauce
Contains Cashews, Soy, Coconuts, and Tree Nuts
In 2010, Alison Cayne found an empty, virtually untouched 18th Century carriage house on West 17th street. Two years later, Haven’s Kitchen opened with three stories of possibility: A place for people to experience and connect through seasonal food, six days a week.
Since then, they've been feeding their community with dynamic opportunities to learn and enjoy. The building is constantly humming, thanks to an all-day café, daily events, and cooking classes. In 2017, The Haven’s Kitchen Cooking School cookbook was published by Artisan.
In 2018 they launched their first line of refrigerated, globally-inspired sauces in a pouch. Now, available through Farm to People!
Water, Roasted Red Onions, Cashews, Coconut Milk (Coconut Milk, Water), Lemongrass Puree (Lemongrass, Water, Xanthan Gum, Citric Acid), Rice Vinegar, Coconut Oil, Tamari (Water, Soybeans, Salt, Sugar), Ginger, Date Paste, Garlic, Apricot Juice Concentrate, Sea Salt, Lime Leaves, Crushed Red Pepper, Roasted Almonds (Almonds, Cottonseed Oil)