Cashew Dipping Sauce (Zwt II - Asia)

"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."
 
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Ready In:
10mins
Ingredients:
8
Yields:
1 1 1/2 cup serving
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  1. Drool this was so good! We had a lazy tea on saturday had fat oven chips dipped into this and a selection of dips. I wasn't expecting much of this when i made it as it looked quite thin and pale (sorry!) but when i tasted it i was hooked! I filled the ramekin with it and there was some left over so i had it on toast! In my opion it dosent need any changes at all, and would be great with chicken or tofu as a dip or sauce this is a keeper!
     
  2. This was not what I expected at all, but was a nice surprise. I served this with egg rolls and was thinking I would have a thin sauce for dipping. I ended up with a sauce similar to the spicy peanut butter sauce I love. I would enjoy it more with chicken strips or skewers or raw veggies I think. I did add the cayenne and was happy with the heat level. Thank you twissis!!!
     
  3. Great sauce, I loved it. Cashews are my favorities and this sauce is so good!!!! I served it with sesame chicken skewers #110937. Thanks, MP!
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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