I really love sauces. They can take any meal from ho-hum to totally yum. They are also a simple way to add healthy flavor to your dishes. As much as I love sauce, my husband loves noodles. Any dish that has some type of noodle or pasta is a winner with him. So when I made this sauce and decided to use it in a stir fry AND add noodles, he was in heaven. I’m pretty sure his exact words were, “The rest of this is just for me, right?” While he was kind enough to share the rest of the food with me, I don’t know if he’ll let me have any more when I make it again!
Coconut Cashew Sauce
- 1/3 cup cashew butter
- 1/4 cup liquid aminos (soy sauce or coconut aminos would work also)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- about 1 to 2 tsp fresh ginger, minced
- 1/2 tsp chinese five spice (can be found in most grocery stores in the ethnic food aisle)
- 1/4 cup full fat canned coconut milk
- chopped cashews, optional for garnish/texture
1. In a small bowl, whisk together all ingredients except coconut milk and chopped cashews. Once everything is well combined add in coconut milk and stir together.
2. Let sauce sit in the fridge for at least 30 minutes to let the flavors come together. Remove from fridge and let it come to room temperature before you use. If using, stir in the chopped cashews right before using the sauce.
Now, you don’t HAVE to let the sauce sit, but it really does help the flavor to develop. I love the creaminess that both the cashew butter and the coconut milk add, plus I love how easy it is to make! My husband will tell you this is amazing with noodles, but it would also work well on top of grilled chicken or pork and it tastes really good over vegetable stir fry. So go get saucy and try this yummy coconut cashew sauce!