Vegan Thai Recipes: Cashew Satay Sauce

January 10, 2017
Satay sauce, a rich sauce often used in Thai-inspired dishes, is delicious and addictive, meaning I can easily work my way through a tiny, $12 jar of the stuff before I make it to next week. Although there's obvious convenience in buying store-bought satay sauce, it's surprisingly easy to make on your own. (Also, making it yourself means that you have control over what is inside--refined sugars, hydrogenated oils, milk solids, and preservatives not included.) For this version, I decided to go peanut-free and opt for a creamy cashew base instead.
Although satay has an abundance of traditional uses (stir-fry base, salad topping, kebab sauce), it's also delicious when used in other, less conventional methods. I like it spread onto toast with chutney, used as a crudité dip, and (don't judge me) drizzled over vanilla ice cream. But the way you use it doesn't really matter--what's important here is the integrity of the sauce itself in all of its sweet and savory, finger-licking glory. So give this satay a shot, and tell us about your favorite way to eat it.
Vegan Thai Recipes: Cashew Satay Sauce

Vegan Thai Recipes: Cashew Satay Sauce

Recipe Type: Appetizers
utensils YIELDS 2 cups
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  • 1 1/2 cups roasted cashew butter
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut cream
  • 1 teaspoon turmeric powder
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 cup filtered water
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1. Place cashew butter in bowl, then stir in lemon juice and coconut cream (1 tablespoon at a time, respectively) with a fork until smooth.

2. In a seperate bowl or ramekin, mix together turmeric and maple syrup until it becomes a smooth paste.

3. Stir the turmeric mixture and the salt into the cashew butter, ensuring an even mix.

4. Add the water, 1 tablespoon at a time, continuing to stir with fork until all lumps are gone and the spread is an even color all over.

5. Store in a jar in the fridge for up to a week.

Also by Quincy: Gluten-Free Spinach Ricotta Gnudi

Related: Vegan Sage and Pomegranate Alfredo Sauce

Collard Wraps with Almond Ginger Sauce



Photo: Quincy Malesovas



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