Simple Spicy Cashew SauceI was craving something along the lines of lo mein or pad thai. Basically some saucy noodles with meat and veggies.
I only had about half hour to throw some dinner together last night, so I started to get creative with what I had on hand. What turned out was very delicious, satisfying, and the base of even better recipes to come.
Simple Spicy Cashew Sauce
- 3/4 cup cashew butter
- 1 13.5 oz can full fat coconut milk
- 2 Tbsp apple cider vinegar
- 2 Tbsp coconut aminos (or soy sauce)
- 1 Tbsp chili garlic sauce (or more or less, depending on how spicy you want it)
- pinch of salt (may not need if using soy sauce)
- About 1-2 tsp of freshly grated ginger (I didn't measure, this is a guestimate)
- In a sauce pan over medium heat, whisk all ingredients together until it reaches a low simmer, is well combined, and slightly thickened.
I decided to toss some of this sauce with some zucchini noodles (zucchini + julienne peeler + microwave for 1-2 minutes) and some left over garlic-herb chicken:
|Slightly spicy, nutty, and very comforting|
Note: The sauce is kind of thick, but zucchini noodles tend to add moisture to a dish that thinned out the cashew sauce nicely. If using with regular noodles, you may want to add a little bit of water or more coconut milk to thin out.
Since I had so much sauce left over, I got creative again this morning for breakfast. I stripped up another zucchini and quickly scrambled 2 eggs with some salt and pepper...
|Before the sauce arrived|
I still have a ton of sauce left, so I'm sure I'll keep coming up with ways to use it up!
While the sauce is very good as is, I do think I can make it great!
What else would you add to make it even more flavorful?