This rich and flavorful cashew satay sauce is a creamy, nutty alternative to classic peanut sauce. Packed with aromatics, spices, and coconut milk, it delivers the perfect balance of sweet, savory, and tangy flavors. Slightly chunky for texture and deeply satisfying, this sauce is ideal for grilled skewers, especially satay, straight off the BBQ.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Base
150 g / 5.3 oz unsalted cashew nuts
2 tbsp / 30 ml oil (peanut or sunflower)
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 red chili (rawit), chopped
Flavorings
1 tsp ground coriander
½ tsp ground cumin
1 tbsp / 12 g palm sugar (or brown sugar)
2 tbsp / 30 ml ketjap manis
1 tbsp / 15 ml tamarind paste (or lime juice as alternative)
200–300 ml / ¾–1¼ cup coconut milk
Salt to taste
Tools
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How to
- Add the cashew nuts, oil, shallots, garlic, chili, coriander, cumin, palm sugar, ketjap manis, and tamarind paste to a blender and pulse until you get a coarse paste with some texture still visible.
- Heat a dry cast iron skillet over medium-high heat and roast the cashew paste, stirring continuously until it turns golden brown and releases a rich aroma, then let it cool slightly.
- Return the roasted mixture to the pan or a saucepan, add the coconut milk, and stir well until a smooth sauce forms.
- Let the sauce simmer gently for 5–10 minutes until it thickens to your desired consistency, stirring regularly to prevent sticking.
- Taste and adjust seasoning with salt, and balance the flavor with extra lime juice for acidity or ketjap manis for sweetness if needed.
- Serve warm as a dipping sauce or drizzle over grilled satay.
