Cashew Butter Sauce Recipes

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

CASHEW SAUCE

Steps:

• Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
• Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

CASHEW BUTTER SAUCE

Steps:

• Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
• Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
• Sprinkle in the flour and stir until well blended with the vegetables. Pour in the stock and bring to a gentle simmer.
• Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper. Serve at once or cover until needed, then heat through before serving.
• (per 1/4 cup)
• Calories: 116
• Total Fat: 9g
• Protein: 3g
• Carbohydrates: 7g
• Fiber: 1g
• Sodium: 50mg

5-INGREDIENT CASHEW CREAM BLENDER SAUCE

Steps:

• Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
• Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.

CASHEW DIPPING SAUCE

Steps:

• Put cashew butter in a bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil together. Add lime juice and chili-garlic sauce.
• Bring coconut milk to a simmer in a pot over medium heat. Pour warm coconut milk into the cashew butter mixture and whisk until smooth. Taste and adjust as needed. Transfer to a serving dish.

VEGAN CASHEW ALFREDO SAUCE

Steps:

• Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
• Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
• Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.