Cashew Sauce

Ingredients
Amount Item
8 oz Cashew – Raw unsalted
14 oz Coconut Milk
1 Tbsp. Sambal (chili-garlic sauce)
16 oz Vegetable Stock
1 Tbsp. Lemon Grass
1 Tbsp. Ginger
2 oz Soy Sauce
1 tsp Sesame Oil
2 TBSP. Coconut Oil
1 oz Shallots – Chopped
1 oz Garlic – Chopped
4 oz Sherry

 

Procedures
1 Soak the cashews overnight in water to soften them
2 Remove the cashews from the water and puree them in a blender
3 Slice the lemon grass and ginger then smack with a meat tenderizer
4 Heat the coconut oil in a large sauce pot
5 Place the shallots, garlic, lemongrass and ginger in a saucepan and wilt
6 Deglaze the pot with the sherry and reduce
7 Add the soy sauce, vegetable stock and coconut milk and simmer for 30 min.
8 Strain the liquid then add the sambal and cashew
9 Return to the stove over low heat
10 Stir until all ingredients are incorporated