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Cashew nut satay
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Healthy Satay Sauce (sans peanuts)

This is a quick, easy and delicious version of the classic, made with cashews rather than peanuts. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Servings: 1 cups


  • 100 g raw cashew nuts ( cup) lightly toasted
  • 1 red onion/s -peeled and halved
  • 2 clove/s garlic -crushed or finely diced
  • 2 cm ginger root -peeled
  • 2 stalk/s lemongrass -inner core only
  • 1 tbsp coconut oil (or ghee or butter)
  • 125 ml canned coconut milk (½ cup)
  • 1 tbsp rice malt syrup (optional)
  • 1 red chilli/s -finely diced  (optional)
  • 1 tbsp tamari
  • ½ lime/s -juice


  • 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.


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


  • 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


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


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



Sub with peanuts.


Sub toasted sunflower seeds and 1 tablespoon of tahini.


Use rice malt syrup as your sweetener.


Replace the tahini with liquid or coconut aminos.

No-spice (heat)

Leave out the chilli (and ginger if really sensitive).