From the kitchen
Cashew Milk Peanut-Free Satay Sauce
A rich, nut-forward dipping sauce built on cashew butter and cashew milk, a genuine option for anyone avoiding peanuts specifically.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1/2 cup Cashew Butter
- 3/4 cup Cashew Milk
- 2 tbsp Soy Sauce
- 1 tbsp Red Curry Paste
- 1 tbsp Brown Sugar
- 1 tbsp Fresh Lime Juice
Method
- Combine the cashew butter and cashew milk in a small saucepan over medium-low heat.
- Whisk constantly until the cashew butter melts and the mixture is smooth.
- Stir in the soy sauce, curry paste, and brown sugar, and simmer gently 3 to 4 minutes.
- Remove from heat and stir in the lime juice.
- Serve warm, or cool and refrigerate, thinning with warm water when reheating.
Kitchen note
This is a genuine peanut-free alternative for anyone who needs one, not just a flavor variation, worth knowing if you are cooking for a group with mixed allergies.
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