Cashew Curry Sauce

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Sauces & Dressings

Prep Time

5 minutes prep/total time

Yields

1 cup

Ingredients

1/2 cup raw cashews (soaked & drained)*
1 1/2 tablespoons red curry paste
1 tablespoon coconut aminos
2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/4 cup water
salt, to taste

Directions

Place in a high-powered Vitamix or blender and blend until smooth (about 1 minute).

The sauces should last about a week or more in the fridge! You can also freeze them for up to 3 months in a tightly sealed glass jar or ice cube trays.

Notes

*To soak cashews, place in a small bowl or jar, and fill with enough water to cover the cashews. Let sit for 30 minutes overnight. The longer they sit, the softer they will be and easier to blend. Once soaked and softened, rinse and drain. If you forget to soak your cashews, you can place them in a small bowl, cover water, and microwave for 1-2 minutes until softened. Drained and then use the same.

Credit

Eat the Gains

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