Cilantro Lime Garlic Cashew Sauce Recipes

CILANTRO-LIME GARLIC CASHEW SAUCE

Cilantro-Lime Garlic Cashew Sauce image

This creamy cashew sauce doesn't contain a lick of dairy cream, but you won't miss it one bit. Pour it all over my Next Level Enchiladas for a real treat! I recommend using a high-speed blender, such as a Vitamix, for the smoothest sauce. This sauce is adapted from my Cilantro-Avocado Cream Sauce.

Provided by Angela Liddon

Categories Vegan Other Sauce & Condiment Savory Sauce

Time 5m

Yield 1 1/2 cups (375 mL)

Number Of Ingredients 8

Ingredients

3/4 cup raw cashews
1/2 cup fresh cilantro leaves
1 large garlic clove
1/2 cup water, or as needed
3 tablespoons fresh lime juice
2 tablespoons avocado
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder

Steps:

Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.
Drain and rinse the soaked cashews.
Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.

Nutrition Facts : ServingSize 2 tablespoons (30 mL), Calories 45 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Sodium 85 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Sugar 1 grams, Protein 1 grams

CHICKEN LIME AND CASHEW NUT STIR-FRY

Chicken Lime and Cashew Nut Stir-fry image

Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.

Provided by Daydream

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

16 ounces boneless chicken thighs, sliced into strips
8 ounces fine egg noodles
1 tablespoon clear honey
2 -4 tablespoons vegetable oil (for example peanut or sunflower)
1 tablespoon finely chopped ginger
1 clove garlic, finely chopped
8 coriander roots, scraped and finely chopped (cilantro)
1 hot red chile, finely chopped (remove the seeds and use less if you don't like it too hot)
3 spring onions, sliced (green)
1 medium carrot, cut into thin strips
1 small red bell pepper, chopped (capsicum)
1 head bok choy, coarsely chopped
2 tablespoons dark soy sauce
2 tablespoons ketjap manis (sweet Indonesian soy sauce)
2 tablespoons toasted sesame oil
1 kaffir lime, zest and juice
1/3-1/2 cup chopped fresh cilantro leaves
2 ounces unsalted toasted cashew nuts

Steps:

Cook the noodles as per the instructions on the packet, drain and set aside.
Heat a large wok to a high heat.
Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
Add the vegetables and stir-fry over high heat until just tender.
Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
Add the soy sauces, sesame oil, the lime zest and juice.
Heat through and correct the seasoning, adding a little more honey if desired.
Finally, stir through the fresh coriander.
Serve with a scattering of cashews over the top.

Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9

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