Cashew Dipping Sauce
This is a great substitute for peanut sauce. I believe it is also wheat and gluten free. Low sugar/Low carb as well. It tastes great with my Chicken Satay.
This is a great substitute for peanut sauce. I believe it is also wheat and gluten free. Low sugar/Low carb as well. It tastes great with my Chicken Satay.
- 1/4 teaspoon garlic powder
- 1 tablespoon sesame oil
- 2/3 cup cashew butter creamy, unsalted
- 2 tablespoon tahini creamy & raw
- 3/4 cup light coconut milk no sugar added
- 1/2 teaspoon ginger ground, dry
- 1 tablespoon rice vinegar no sugar or salt added
- 4 dashes hot pepper sauce
- 1/2 teaspoon kosher salt more or less to taste
- Carbohydrate 4.93244918981483 g
- Cholesterol 0 mg
- Fat 12.5132734138371 g
- Fiber 0.530091810114959 g
- Protein 3.22325711111112 g
- Saturated Fat 4.40946343173709 g
- Serving Size 1 1 Serving (34g)
- Sodium 143.546383333334 mg
- Sugar 4.40235737969987 g
- Trans Fat 0.59867821859772 g
- Calories 137 calories
Step-by-step
- Mix all ingredients together until well blended.
Velvety emulsions rely on mechanical shear to force insoluble fats and water into a unified suspension. Cashew butter and tahini supply dense fats, while coconut milk and rice vinegar introduce the aqueous phase that thaws the paste into a pourable consistency. Without proper agitation, high-fat nut butters naturally separate from liquids, leaving pockets of oil and dense solids.
Equipment and Emulsification Mechanics
An immersion blender or small food processor is required to generate sufficient kinetic energy for droplet dispersion. Hand whisking often fails because the viscosity of creamy cashew butter resists manual shear rates. Process the ingredients in a narrow vessel for 45 seconds to ensure the sesame oil fully integrates into the lipid matrix.
- Separation occurs if cold coconut milk is added to room-temperature nut butter; use ingredients at 70 degrees Fahrenheit to prevent fat crystallization.
- Graininess stems from under-blending; extend processing time by 30 seconds if solid particles remain visible against the vessel wall.
- Storage in a sealed glass container for up to 5 days is safe, though refrigeration will increase viscosity due to saturated fat solidification.
