Best Cashew Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE



Pan-fried Shrimp with Green Curry Cashew Sauce image

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

Yield Serves 5

Number Of Ingredients 15

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper
(serves 4)

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
  • In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.

VEGAN CASHEW ALFREDO SAUCE



Vegan Cashew Alfredo Sauce image

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

Provided by Jkauf19

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 35m

Yield 3

Number Of Ingredients 9

1 cup raw, unsalted cashews
1 ½ cups water
1 cup unsweetened almond milk
¼ cup water, or as needed
2 tablespoons minced fresh garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper

Steps:

  • Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
  • Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
  • Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 20.9 g, Fat 22.3 g, Fiber 3.3 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 1127.2 mg, Sugar 4.9 g

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE



White Asparagus With Cashew Cream Sauce image

Provided by Elaine Sciolino

Categories     sauces and gravies, side dish

Time 40m

Yield 4 first-course servings

Number Of Ingredients 7

8 large white asparagus
2 tablespoons chives, cut in 3/4-inch lengths
2 teaspoons extra-virgin olive oil
Salt and ground white pepper
1 tablespoon butter
1 cup salted cashews
1/3 cup milk

Steps:

  • Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
  • On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
  • In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
  • When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 239 milligrams, Sugar 4 grams, TransFat 0 grams

BEST EVER CASHEW CHEESE SAUCE



Best Ever Cashew Cheese Sauce image

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 cups.

Number Of Ingredients 9

2 cups organic raw cashews
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth, divided
1 tablespoon nutritional yeast
Paprika, optional

Steps:

  • Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE



Make Your Own Takeout Cashew Chicken or Pork with Orange Sauce and Scallion Rice image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 cups chicken stock
2 tablespoons canola, vegetable or other high-temperature cooking oil
1 cup white rice
1 small bunch scallions, thinly sliced on an angle
6 chicken cutlets or chicken thighs or 6 thin pork loin chops
1 large bundle broccolini or 1 head broccoli
Salt
1 1/2 inches fresh gingerroot, peeled and finely chopped or grated
2 to 3 garlic cloves, finely chopped
3 tablespoons tamari (aged soy sauce)
1/3 cup orange marmalade
1/2 cup roasted unsalted cashews

Steps:

  • In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
  • Meanwhile, thinly slice the chicken or pork.
  • Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
  • Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
  • Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

CASHEW CHEESE SAUCE



Cashew Cheese Sauce image

This sauce is amazingly cheese-like. It has a very hearty taste, and contains no soy, for those with soy allergies. Delicious and smooth, good for macaroni and "cheese" or as a dip or sauce.

Provided by jennyp

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 5

Number Of Ingredients 6

1 cup raw cashews
2 cups water, or more as needed
4 tablespoons nutritional yeast flakes
2 tablespoons cornstarch
2 tablespoons classic deli mustard (such as Grey Poupon®)
ground black pepper to taste

Steps:

  • Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
  • Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
  • Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 15.3 g, Fat 13 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 2.5 g, Sodium 159.6 mg, Sugar 1.4 g

MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE



Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce image

Categories     Cake     Cheese     Nut     Dessert     Bake     Cream Cheese     Cashew     Winter     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Crust
1/2 cup salted roasted cashews
1/4 cup (packed) golden brown sugar
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Filling
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 8-ounce containers mascarpone cheese*
1/2 cup sour cream
4 large eggs
Passion Fruit Caramel Sauce
Sliced tropical fruits (such as papaya, mango, and pineapple)

Steps:

  • For crust:
  • Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
  • For filling:
  • Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
  • Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
  • Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
  • *Italian cream cheese, available at Italian markets and many supermarkets.

CHICKEN IN A CASHEW NUT SAUCE



Chicken in a Cashew Nut Sauce image

Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 medium onions
2 tablespoons tomato paste
1/3 cup cashew nuts
1 1/2 teaspoons garam masala
1 teaspoon garlic, pulp
1 teaspoon chili powder
2 tablespoons lemon juice
1/4 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon low-fat plain yogurt
2 tablespoons oil
2 tablespoons fresh coriander
1 tablespoon sultana
1 lb boneless skinless chicken, cubed
2 1/2 cups button mushrooms
1 1/4 cups water

Steps:

  • Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
  • Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
  • Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
  • In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
  • When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
  • Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
  • After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

Nutrition Facts : Calories 307.2, Fat 13.9, SaturatedFat 2.4, Cholesterol 66.1, Sodium 806.5, Carbohydrate 16.3, Fiber 2.3, Sugar 7.1, Protein 30.6

TAMARIND CASHEW DIPPING SAUCE



Tamarind Cashew Dipping Sauce image

Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 13m

Yield 1 Cup

Number Of Ingredients 11

1/4 cup cashews, chopped
1 tablespoon hoisin sauce
2 garlic cloves, minced
2 green onions, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup canola oil
3 teaspoons honey
6 tablespoons rice wine vinegar
1/2 teaspoon tamarind pulp or 1/2 teaspoon tamarind juice
1/2 teaspoon sesame seeds, toasted

Steps:

  • Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
  • In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
  • Heat at medium for 1 minute.
  • Stir until the tamarind pulp is completely dissolved.
  • Add this to the cashew mixture and process until smooth.
  • Pour into a serving bowl and sprinkle with toasted sesame seeds.
  • Refrigerate for at least 30 minutes.

PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE



Pasta With Broccoli and Lemon Cashew-Cream Sauce image

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.

Provided by Donna Hay

Categories     HarperCollins     Broccoli     Pasta     Cashew     Lemon     Lemon Juice     Dinner     Vegetarian     Vegan     Kid-Friendly     Nut

Yield 4 servings

Number Of Ingredients 11

For the lemon cashew-cream sauce:
1 cup (150g or 5¼ oz) raw cashews
2 cups (500ml or 17 fl oz) boiling water
1 cup (250ml or 8½ fl oz) good-quality vegetable stock
¼ cup (60ml or 2 fl oz) lemon juice
Sea salt and cracked black pepper
To assemble:
400g (14 oz) dried wholemeal (whole-wheat) spaghetti
300g (10½ oz) broccoli florets (about 1 head)
½ cup (10g or ¼ oz) small basil leaves
1 tablespoon finely shredded lemon rind

Steps:

  • To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
  • Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
  • Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE



Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce image

Categories     Food Processor     Dairy     Nut     Shellfish     Vegetable     Appetizer     Cocktail Party     Yogurt     Cashew     Shrimp     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 18

1 pound large shrimp (about 15), shelled and deveined
3/4 cup finely shredded carrot
1/4 cup finely chopped scallion greens
1 teaspoon rice vinegar, or to taste
twelve 6 1/2-inch rounds of rice paper*
3/4 cup fresh coriander leaves
3/4 cup finely shredded Bibb lettuce
3/4 cup alfalfa sprouts
Garnish: coriander sprigs
For cashew dipping sauce:
1 cup unsalted roasted cashews (about 1/4 pound)
1 tablespoon vegetable oil
3/4 cup plain yogurt
2 garlic cloves, minced
1 tablespoon fresh lemon juice, or to taste
1 tablespoon soy sauce, or to taste
cayenne to taste
*available at Asian markets

Steps:

  • In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
  • In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
  • Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
  • Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
  • Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
  • To make cashew dipping sauce:
  • In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.

RICE NOODLES WITH GARLICKY CASHEW SAUCE



Rice Noodles With Garlicky Cashew Sauce image

This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.

Provided by Nik Sharma

Categories     weeknight, noodles, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup raw cashews
8 ounces stir-fry rice noodles
1 tablespoon toasted sesame oil, plus more for finishing, if desired
1/4 packed cup grated Parmesan
4 garlic cloves, peeled
1 tablespoon low-sodium soy sauce
1 tablespoon anchovy paste
1 teaspoon black pepper
Fine sea salt
2 scallions, thinly sliced (about 1/4 cup)
2 tablespoons sesame seeds

Steps:

  • Soak the cashews in 2 cups of boiling water for 15 minutes.
  • Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
  • Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
  • Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.

RICE NOODLES WITH COCONUT-CASHEW SAUCE



Rice Noodles with Coconut-Cashew Sauce image

Make and share this Rice Noodles with Coconut-Cashew Sauce recipe from Food.com.

Provided by Carol Bullock

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (14 ounce) can coconut milk
1/2 cup water
6 slices fresh ginger, sliced about 1/4 inch thick
2 tablespoons lime juice
2 serrano chilies, cut in half
8 cloves garlic, peeled
1 teaspoon ground coriander
1/2 cup packed fresh cilantro leaves
2 tablespoons fresh mint leaves
1 teaspoon salt
1 tablespoon natural sugar
1 cup toasted cashews
12 ounces uncooked rice noodles
3 green onions, finely minced
lime wedge
torn cilantro leaf (optional)
finely minced green onion (optional)
minced cashews, lightly toasted (optional)
shredded coconut, lightly toasted (optional)
minced cucumber, peeled and seeded,if necessary (optional)

Steps:

  • Combine the coconut milk and water in a medium-sized saucepan.
  • Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
  • Lower the heat to a simmer, and cook uncovered for 10 minutes.
  • Remove from the heat and stir in the sugar.
  • At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
  • Strain the mixture through a fine sieve into a bowl.
  • Press all the liquid from the garlic, ginger, cilantro, etc.
  • ,then discard the solids that remain in the sieve.
  • Place the cashews in a blender, and then pour in the coconut milk mixture.
  • Puree until smooth.
  • Heat a potful of water to a boil.
  • Add the noodles, and cook them according to the directions on the package.
  • Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
  • Immediately add the minced green onion and all the sauce.
  • Toss well and enjoy!

VEGAN PASTA WITH CREAMY MISO CASHEW SAUCE



Vegan Pasta with Creamy Miso Cashew Sauce image

This pasta dish sauce is so full of flavor you may not realize the sauce has no dairy in it! Go sparingly on the miso paste, and add to taste preference. If you have a regular blender, I cannot guarantee the results.

Provided by thedailygourmet

Categories     Everyday Cooking     Vegan

Time 21m

Yield 6

Number Of Ingredients 5

1 pound penne pasta
1 cup unsalted cashews
1 tablespoon white miso paste, or more to taste
3 cloves garlic, peeled
2 cups hot water

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
  • Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

Nutrition Facts : Calories 386 calories, Carbohydrate 62.7 g, Fat 10.5 g, Fiber 3.2 g, Protein 13.2 g, SaturatedFat 2.1 g, Sodium 204.3 mg, Sugar 4 g

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE



Pan-Fried Shrimp with Green Curry Cashew Sauce image

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE



Sweet Potato Noodles With Cashew-Sesame Sauce image

This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.

Provided by Cheryl Slocum

Categories     Sweet Potato/Yam     Olive Oil     Ginger     Cashew     Vinegar     Sesame Oil     Noodle     Basil     Lime     Dinner     Lunch     Dairy Free     Vegan     Vegetarian     Wheat/Gluten-Free     Crohn's & Colitis     Crohn's

Yield 2-4 servings

Number Of Ingredients 10

1 lb. any color sweet potatoes, peeled, cut into ½" pieces
2 Tbsp. plus 1½ tsp. tamari; divided, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1 1" piece ginger, peeled, finely grated
¼ cup creamy cashew butter
1 Tbsp. unseasoned rice vinegar
1½ tsp. toasted sesame oil
4 oz. sweet potato bean thread noodles
¼ cup (loosely packed) basil leaves, thinly sliced
1 lime, cut into wedges

Steps:

  • Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
  • Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
  • Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
  • Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
  • Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.

KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE



Kobe Roux | Springfield, MO Cashew Chicken Sauce image

Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.

Provided by Kobe Roux

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons chicken base
5 cups water
2 tablespoons butter
1 teaspoon ginger powder
3/4 teaspoon onion powder (granulated)
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
2 tablespoons oyster sauce
1 teaspoon maggi seasoning
2 tablespoons soy sauce
2/3 cup water
8 tablespoons cornstarch

Steps:

  • Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
  • Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
  • Whisk until thickened.
  • This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

TAMARIND CASHEW DIPPING SAUCE



Tamarind Cashew Dipping Sauce image

http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/ My fav sauce this goes great with fish chicken red meats salads thai pastas you name it.

Provided by malinda sargent

Categories     Dips

Number Of Ingredients 11

1/4 cup chopped cashews
1 tbsp hoisin sauce
2 medium garlic cloved - minced
2 green onions - chopped
1/2 tsp ground black pepper
1/4 tsp cayenne peppe
1/4 cup canola oil
3 tsp honey
6 tbsp rice wine vinegar
1/2 tsp tamarind pulp
1/2 tsp toasted sesame seeds

Steps:

  • 1. Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE



Fudge Cake with Cashew-Caramel Sauce image

Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1 cup evaporated milk (from 12-oz can)
3/4 cup cashew halves

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g

CHICKEN IN CASHEW NUT SAUCE (INDIAN)



Chicken in Cashew Nut Sauce (Indian) image

Make and share this Chicken in Cashew Nut Sauce (Indian) recipe from Food.com.

Provided by angel.lin

Categories     Curries

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 19

2 medium onions
2 tablespoons tomato paste
1/4 cup cashew nuts
1 1/2 teaspoons garam masala
1 teaspoon garlic, pulp
1 teaspoon minced ginger
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon cumin
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon plain yogurt
2 tablespoons corn oil
1 tablespoon chopped cilantro
1 lb boneless chicken breast, sliced
1/2 cup half-and-half
1/2 cup chicken broth
1 tablespoon salted butter

Steps:

  • Cut the onions into quarters and place in food processor/blender for one minute.
  • Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
  • Process all ingredients until well combined to form a puree.
  • In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
  • Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
  • Serve garnished with chopped fresh cilantro over basmati rice.
  • You may add additional chili powder/cayenne pepper to increase the spiciness.

Nutrition Facts : Calories 499.2, Fat 31.7, SaturatedFat 11, Cholesterol 122.6, Sodium 1214.5, Carbohydrate 17.5, Fiber 2.5, Sugar 5.7, Protein 37.1

Related Topics