I originally created this sauce as a legume and soy free alternative to peanut sauce for this pad thai recipe, but I found that it goes so well with other things. This dipping sauce is a perfect to drizzle over chicken or beef, or to dip celery or carrots into. Honestly, I prefer the taste of it over peanut sauce, but that’s just me! If you’re lucky and can eat legumes, feel free to substitute the cashew butter with peanut butter or powdered peanut butter. Before I discovered legumes don’t love me, I would frequently make this sauce with PB2 making it 0sp per serving.
Thai Cashew Sauce
About 8 tsp size servings, 1sp per serving
2TB cashew butter
1 TB coconut aminos or low sodium soy sauce
Juice of one lime
1 tsp minced ginger
Dash of garlic powder
4 TB hot water
Salt and pepper to taste
In a small bowl combine all ingredients, but hot water combine as well as possible with a spoon. Add hot water and mix vigorously until smooth and desired consistency is reached.