Cashew Sauce for Vegetable Dipping Recipe

From Dorothy McNett's Recipe Book.

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Cashew Sauce for Vegetable Dipping

From Dorothy McNett's recipes at You make this as spicy hot as you wish with the quantity of peppers used.

1 onion, quartered
4 cloves garlic
2-6 small red chilies, or 1/2 teaspoon dried chili flakes
1/2 cup flaked unsweetened coconut
zest of 1 lime or lemon
juice of 1 lime or lemon
1 cup salted roasted cashews
2 tablespoons peanut or olive oil
1 1/2 cups milk
1 tablespoon raw sugar
snipped fresh parsley for garnish

In food processor with steel chopping blade in place, process onion, garlic, chilies, coconut, zest, juice and cashews until finely chopped. Heat oil in saute pan. Cook mixture over low heat for about 3 minutes, sitrring. Add milk and sugar, stirring to make a smooth but liquid sauce. Simmer 2-3 minutes to blend flavors. Serve hot over hot grilled vegetables, or serve hot or cold as a dip for raw vegetable sticks, garnishing with snipped parsley.

Recipe created 2002-04-01.

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