Name: Thai Cashew Sauce
Cook time: 90 min
Ingredients: 2 oz soy sauce; 4 oz agave nectar; 16 oz coconut milk; 4 oz mirin (rice wine ); 4 oz rice wine vinegar; 1 oz sambal (garlic chili sauce ); 8 oz cashews; 1 oz shallots (chopped); 1/2 oz ginger (fresh ground ); 1 oz garlic (chopped ); 1/2 oz lemongrass puree; 6 oz sherry; 2 oz canola oil; 1/2 oz sesame oil

Thai Cashew Sauce

Skill level: Intermediate

Print Recipe

Cook Time 1 30

Servings: 20

Course: Sauces & Dressings

Ingredients Method Notes

Ingredients

2 oz soy sauce
4 oz agave nectar
16 oz coconut milk
4 oz mirin rice wine
4 oz rice wine vinegar
1 oz sambal garlic chili sauce
8 oz cashews
1 oz shallots chopped
1/2 oz ginger fresh ground
1 oz garlic chopped
1/2 oz lemongrass puree
6 oz sherry
2 oz canola oil
1/2 oz sesame oil

Method

Soak the cashews in water for at least an hour.
Drain the water off and puree in a blender.
Place the garlic, shallots, ginger, and lemongrass in a large saucepan over medium heat with the canola oil.
Stir until all ingredients have wilted, deglaze with sherry and reduce.
Add the agave, soy sauce, mirin, rice vinegar and sambal.
Finish with the coconut milk, then add the mixture to the cashews and blend until smooth.

Notes

Nutritional Information:

Calories: Fat: Protein: Carbohydrates: Fiber: Added sugar: Sodium:

Thai Cashew Sauce

Ingredients

Method

Notes

Taste it at the source