Simple Sauces and Such/ Vegan Recipes

Cashew Butter Sauce

Cashew butter saauce is one of the most luscious, versatile sauces in my repertoire—it tastes great on sweet potatoes, grains, vegetables, and noodles. Adapted from Vegan Express. Photo by Susan Voisin, Fatfreevegan.com.

Makes about 2 cups

  • 2 teaspoons olive oil
  • 1/2 medium red, orange, or yellow bell pepper, finely diced
  • 2 to 3 scallions, minced
  • 1 cup finely diced tomato
  • 1 tablespoon unbleached white flour
  • 1 cup vegetable stock or water
  • 1/2 cup cashew butter
  • 1/2 teaspoon good-quality curry powder
  • 1/2 teaspoon minced fresh or jarred ginger, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.

Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.

Cashew Butter Sauce on Sweet Potatoes

photo by Susan Voisin, Fatfreevegan.com

Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.

Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.

 

 

Nutriton Information:
Per 1/4 cup: 116 calories; 9g fat; 50mg sodium; 7g carbs; 1g fiber; 3g protein 

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11 Comments

  • Reply
    Barbara Pollak
    December 7, 2010 at 8:53 am

    OMG, this sounds amazing, and served on sweet potatoes as in the picture mouth watering (granted, I haven’t had breakfast yet!) But I need the nutritional info before I even attempt making this.

  • Reply
    Nava
    December 7, 2010 at 9:27 am

    Barbara, here are the stats: Per 1/4 cup: Calories: 116; Total fat: 9 g; Protein: 3 g; Carbohydrates: 7 g; Fiber: 1 g; Sodium: 50 mg — really not bad for something that tastes so rich!

  • Reply
    Alisa
    December 10, 2010 at 9:54 am

    Yum,this looks delicious.I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this Cashew widget at the end of this post so we could add you in our list of food bloggers who blogged about cashews,Thanks!

  • Reply
    Barbara Pollak
    February 28, 2012 at 10:17 am

    Substitutions? I was about to comment on this and saw my own comments listed! Looked up the info – it’s 3 Weight Watchers points plus if anyone needs to know. A bit high on the fat end, but it’s good fat…

    So the question is, for Passover, could I substitute almond butter for the cashew (bought the almond yesterday, haven’t seen cashew yet) and potato starch for the flour? Any substitutions for the curry, since I’m not sure my grandson is a fan? These subs would make it lovely and gluten free and I’m sure he’s love it.

  • Reply
    Nava
    February 28, 2012 at 10:26 am

    Yes, Barbara, you are an eminent presence on this site! This recipe of the week is a re-run from a year ago as I just couldn’t come up with a new photo this week.

    As for your substitutions, I can’t vouch for them without trying but I can’t see how these wouldn’t be just as yummy as the original ingredients. As we say in the Jewish tradition, “what could be bad?” Let us know how it works out.

  • Reply
    abilgail
    February 28, 2012 at 10:33 am

    Can you make this with peanut butter or almond butter instead of cashew butter?

  • Reply
    Mary Krickmire
    February 28, 2012 at 3:14 pm

    This is so interesting that, although not a vegetarian or vegan, I am going to make it. My son and daughter in law are vegans and I think they would love this on sweet potatoes. I am looking for something elegant for Easter for them. Thank you.

  • Reply
    Marie
    February 29, 2012 at 12:09 pm

    What quantity of cashews would I need in order to make 1/2 C. of cashew butter? Just an estimate; thanks!
    p.s.
    WOW this looks good! I will be making sweet potatoes with this sauce for dinner tonight.

  • Reply
    Nava
    February 29, 2012 at 12:24 pm

    Marie, I can’t say exactly, but use a cup of cashews; if that makes more than 1/2 cup you can always save it to use later, as it keeps well. Enjoy!

  • Reply
    Barbara Pollak
    January 22, 2013 at 4:50 pm

    So this seems to be an annual post. had oral surgery today so I can only eat soft, this looks perfect and has all my favorite flavors in it. Thanks for reminding me about it!

  • Reply
    Barbara Pollak
    January 22, 2013 at 5:48 pm

    Served over multi-grain pasta, added some roast diced butternut squash. It was every bit as good – and better – than I expected. Unfortunately, it will be hard not to put this on everything. Cold should make a great dip for raw veggies!

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