Cashew Dipping Sauce Recipes

CASHEW DIPPING SAUCE (ZWT II - ASIA)

Cashew Dipping Sauce (Zwt II - Asia) image

This recipe has been entered for ZWT II. It was found on the net courtesy of The Straits Cafe at straitscafe.com. The intro was brief & said "Use as a seafood dip or as a tasty sauce for wraps." Somehow the thot of a lettuce wrap w/stir-fried chicken & this sauce captured my imagination. This is so easy & fast to make & can be made well-ahead of planned use.

Provided by twissis

Categories Sauces

Time 10m

Yield 1 1 1/2 cup serving, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb unsalted cashews (roasted)
1 tablespoon peanut oil
3/4 cup plain yogurt
2 garlic cloves (minced)
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
salt (to taste)
1/4 teaspoon cayenne pepper (optional)

Steps:

In a blender or food processor, combine the cashews & peanut oil. Mix till a paste is formed (scrape down the sides periodically).
Add the remaining ingredients & blend till smooth.
NOTE: Dipping sauce may be made up to 4 dys ahead of time if kept chilled & covered. Before serving, return sauce to room temperature.

Nutrition Facts : Calories 913.1, Fat 73.7, SaturatedFat 15.8, Cholesterol 23.9, Sodium 1105.9, Carbohydrate 46.7, Fiber 4.1, Sugar 15, Protein 27.8

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

Ingredients

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.

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