By: Susan Joy
This healthy peanut free Satay Sauce is delicious served warm with Satay Chicken skewers, or chilled and served as a dipping sauce for raw vegetables.
Serves: Makes 2 1/2 cups | Prep Time: 00:10* | Cooking Time: 00:00 | *Plus soaking time
- 1 cup almonds
- 1/2 cup cashews
- 1/2 cup canned coconut milk, (use a thick brand like Ayam)
- 1/4 cup filtered water
- 3 Tbsp coconut aminos
- 2 tsp maple syrup, 100%
- Juice of 1/2 lime(s)
- 2 tsp curry powder
- 1 1/2 tsp ground ginger
- 1 tsp minced garlic
- 1/3 – 1/2 tsp sea salt
- A pinch of chilli, powder (optional)
Place the almonds and cashews into a medium bowl, add 1/2 teaspoon of sea salt and cover generously with boiling water. Allow the nuts to soak for at least 1 hour, then drain and rinse the nuts well.
Add the drained nuts and remaining ingredients to a high-speed blender. Blend on high until the nuts have broken down but leave just a little crunch (if you prefer a smoother texture blend longer to reach your desired consistency).
Serve with Satay Chicken or Beef skewers, or with raw vegetables as a dipping sauce.
Store in the fridge for up to 5 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.