Go Back
–+ servings

Cashew Coconut Sauce

As any savvy satay fan knows, when it comes to Indonesian specimens, peanut sauce is the jam. However, a funny-scary medical event in my daughter's childhood inspired me to come up with a peanut-free version that still delivers the goods from a taste/flavor standpoint, and still pairs perfectly with the chicken-on-a-stick so many of us know and love.
Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 2 cups

Software

  • 2 fluid ounces chicken broth
  • 4 fluid ounces unsweetened coconut milk
  • 1 1/2 fluid ounces freshly squeezed lime juice
  • 1 fluid ounce soy sauce
  • 1 tablespoon red miso paste
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 3/4 cup cashew nut butter*
  • 1/2 cup tahini
  • 1/4 cup chopped cilantro

Specialized Hardware

  • Food processor

Procedure

  • In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, garlic chili sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini, and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.
  • *Easily found in most megamarts these days as well as natural food stores, and of course that World Wide Web thing.