Steve's Cashew Satay Sauce

April 27, 2017


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. 



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