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