Satay sauce, a rich sauce often used in Thai-inspired dishes, is delicious and addictive, meaning I can easily work my way through a tiny, $12 jar of the stuff before I make it to next week. Although there’s obvious convenience in buying store-bought satay sauce, it’s surprisingly easy to make on your own. (Also, making it yourself means that you have control over what is inside–refined sugars, hydrogenated oils, milk solids, and preservatives not included.) For this version, I decided to go peanut-free and opt for a creamy cashew base instead.
Although satay has an abundance of traditional uses (stir-fry base, salad topping, kebab sauce), it’s also delicious when used in other, less conventional methods. I like it spread onto toast with chutney, used as a crudité dip, and (don’t judge me) drizzled over vanilla ice cream. But the way you use it doesn’t really matter–what’s important here is the integrity of the sauce itself in all of its sweet and savory, finger-licking glory. So give this satay a shot, and tell us about your favorite way to eat it.
Vegan Cashew Satay Sauce
- 1 1/2 cups roasted cashew butter
- 2 tablespoons lemon juice
- 2 tablespoons coconut cream
- 1 teaspoon turmeric powder
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/4 cup filtered water
1. Place cashew butter in bowl, then stir in lemon juice and coconut cream (1 tablespoon at a time, respectively) with a fork until smooth.
2. In a seperate bowl or ramekin, mix together turmeric and maple syrup until it becomes a smooth paste.
3. Stir the turmeric mixture and the salt into the cashew butter, ensuring an even mix.
4. Add the water, 1 tablespoon at a time, continuing to stir with fork until all lumps are gone and the spread is an even color all over.
5. Store in a jar in the fridge for up to a week.
Also by Quincy: Gluten-Free Spinach Ricotta Gnudi
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Photo: Quincy Malesovas