I feel very strongly that a sauce can make a break a meal. No sauce? No meal at ALL. I know that may sound dramatic to some, but I truly mean that.
This Thai Cashew sauce is perfect to throw on top of a pad thai, a stir fry, or even my Asian lettuce wraps. It truly takes any dish to the next level.
Investing in a few key pantry items slowly each week, as you can afford, really pays off. You can have a sauce like this on any given evening and don’t have to spend a ton of money on pre-made sauces. While those are always convenient, in my opinion, it is SO easy to make one of your own that tastes even bettering fresher!
Ingredients:
3 tbsp of coconut aminos
1 tsp of olive oil
2 tbsp of rice vinegar (check your labels)
2 tbsp of cashew butter (I used Justin’s Cashew Butter)
1 tbsp hot sauce
1/8 tsp of cayenne pepper
2 cloves of garlic, minced
1/4 tsp of ginger
Juice of 1 lime
1 tsp of salt (I always use Pink Himalayan Salt)
1/2 tsp of pepper
- Heat olive oil in a sauce pan
- Cook garlic until it becomes soft and fragrant
- Add remaining ingredients
- Allow the cashew butter to melt and then remove from heat
- TIP: This step does not take long and I suggest continuously stirring the sauce