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CASHEW SAUCE

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EVK’s versatile spicy Cashew Sauce! Great for Gado Gado, Tempeh Rice Bowls and salmon or chicken stir-frys!

Ingredients

Scale
  • small handful of cashews
  • 1 slice of red onion
  • 1 clove of garlic
  • 1–2cm of ginger
  • 1/2 a Thai chili
  • olive oil
  • rice vinegar
  • soy sauce
  • 1/2 a lime
  • maple syrup (or honey)
  • sesame oil
  • water

Instructions

  1. Coarsely chop cashews and toast them in the oven at 325˚ for about 8 minutes.
  2. Dice onion, garlic, ginger and chili.
  3. Throw everybody in a mini food processor with a good splash of olive oil and splashes of rice vinegar, soy sauce and lime juice.
  4. Add a little splash of maple syrup to reduce the acidic edge and 1 drop of sesame oil for scent.
  5. Pulse to desired consistency.
  6. Add water to thin if necessary.

Find it online: https://eastvankitchen.com/vegan-tempeh-rice-bowls/