Steve's Cashew Satay Sauce
All I ever hear about is how good Satay dipping sauce is, and with being allergic to peanuts I have never been able to try it. So I thought there must be an alternative ....... And there is! Not only is it great tasting but it is also a much healthier version.
- 100g cashews
- 1 Garlic clove
- 200 ml Almond Milk
- 1 Tsp Honey
- Tbsp Tamari
- 1 Tbsp freshly grated Ginger
- 1 Tsp Thai red curry paste
Heat a small frying pan and gently toast the cashews, shaking the pan occasionally to stop them from burning until golden brown. Tip out onto a plate and allow to cool.
Place the cashews into a blender and pulse until broken down. Then simply add all the other ingredients and blend into a smooth mixture. This can then be either enjoyed cold or gently heat the mixture in a saucepan being careful not to let it boil.
I chose to serve up with a chicken and pepper skewer, a whole roasted sweet potato and some stir fried greens but come up with your own recipes and be sure to post them up for us to all enjoy.