• In a food processor, pulse the cashews until they are just chopped (I like a bit of texture or the Satay will be too creamy). Set aside.
• Now add the red onion, garlic, ginger and lemongrass to the processor and process to a rough paste (if you don't have a processor you can finely grate them or pound in a mortar and pestle).
• Over a low heat, melt your fat and add the onion mix. Saute for a few minutes until the onion starts to soften.
• Then add the chopped cashews, coconut milk, optional chili, sweetener and 125ml (1/2 cup of water).
• Simmer for 5-10 minutes or until the sauce thickens.
• Stir in the tamari and lime juice and taste it. Adjust the heat (chilli), saltiness (tamari), sweetness (rice syrup or coconut sugar) and sour flavours (lime juice) to your taste, if necessary.
• Delicious served one of the ways below and with lime cheeks and fresh coriander leaves.

Traditional

• Thin the sauce with water or more coconut milk and drizzle it over satay sticks

Vegetarian

• Indonesian Gado Gado style is a quick, healthy summertime meal (as pictured). I use a mix of steamed and raw vegetables and boiled eggs. Here we have raw red cabbage, celery, cucumber, and capsicum. Steamed cauliflower, broccoli, asparagus (I'd usually add green beans too). The nice thing about eating this way is that the whole family can share and pick and choose what they want

Vegan

• This is delicious served with vegetables (as above) and tempeh

Wraps or rice paper rolls

• Grill some meat, toss with the satay sauce and wrap in mountain bread or rice paper rolls with lots of  julienned vegetables

Lettuce cups

• Grill some meat, toss with the satay sauce and serve with salad, Asian herbs, and vegetables in whole cos or iceberg lettuce cups

Store

• Store in an airtight container in the fridge.
• Can also be frozen.

Make-ahead

• Re-heat in a pot over a low heat until just hot.