This sauce was born from having a large packet of raw cashew nuts in my pantry. Originally purchased to make a raw carrot cake, which in the end turned into quite tasty chocolate chip balls.
I was out of sweet chili sauce and wanted to make something to dip my deep fried chicken necks in (recipe to come). Therefore with a quick look in the cupboard and fridge, plus being inflicted with a severe case of the laziness bug, this sauce resulted.
As cashews are used it is the perfect alternative to a peanut satay sauce for those allergic to peanuts. Cashews are a tree nut and come from a different plant family to peanuts, which are ground nuts. This means that those allergic to peanuts aren’t necessarily allergic to cashews.
Besides being peanut free, the sauce is extremely simple to make with minimal ingredients required. Can be pulled together and on the table within 15 minutes. Simple, fast and tasty, what’s not to like.
Do you have a quick and easy dipping sauce you like to fall back on?
- 2 tablespoons oil
- 200 g cashews, dry roasted
- 140 ml coconut cream
- 4 tablespoons red curry paste
- 1 tablespoon light brown sugar
- In a food processor blitz your cashews, until you have medium to fine pieces.
- In a medium size saucepan, heat your oil over a medium heat. Add red curry paste and fry until fragrant, around 3 minutes. Stir in coconut cream and brown sugar, simmer for a further 3 minutes. Then add cashews and 1 cup of water.
- Continue cooking for 5 more minutes. Remove from heat and serve. Can be stored in an airtight container in the fridge for a couple of weeks or in the freezer for 3 months. Makes 1 ½ cups of sauce.