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.
YIELDS
2 cups
PREP TIME
COOK TIME
TOTAL TIME
- 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
Directions
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
Related: Vegan Sage and Pomegranate Alfredo Sauce
Collard Wraps with Almond Ginger Sauce
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Photo: Quincy Malesovas
