Recently we’ve been experimenting in the kitchen with cashews, and they can do so much more than we ever realized. Soaking cashews gives them a whole new texture, and there is so much you can make with creamy soaked cashews from garlic sauce, to cashew milk, to cashew yogurt. This is the first of our cashew recipes, but if the rest of our experiments go well it certainly won’t be the last!
This garlic sauce is made from simple ingredients you may already have in the kitchen. All it takes is lime, cashews, garlic, some water, and whatever herbs you have laying around to whip up an amazing flavour addition to your next meal.
There are so many herb combinations that go well with garlic sauce! This makes our lime cashew garlic sauce versatile enough to be used for several different meals – all you have to do is blend a different herb in each time for an exciting new combination!
Ingredients:
- ½ cup unsalted cashews, soaked in water
- ⅓ cup water, to start
- 2 cloves garlic (or 1 big clove)
- ½ lime, juiced
- 2 tbsp fresh herbs (see below for tips on herb selection)*
Directions:
- Soak cashews in water for a minimum of 3 hours. Usually we leave the cashews to soak in the morning and then make the sauce around dinner.
- Chop up herbs and garlic.
- Drain cashews, and combine all ingredients in a blender. Blend until smooth, adding extra water to reach desired consistency if necessary.
*HERB TIPS: Rosemary lime cashew garlic sauce tastes great when drizzling garlic sauce over potatoes or sweet potatoes. Cilantro lime cashew garlic sauce is yummy drizzled over a quinoa bowl or with black beans and corn. Parsley lime cashew garlic sauce goes well with chickpeas and white kidney beans. Dill lime cashew garlic sauce is delicious drizzled over baked fish.
Let us know what your favourite herb and garlic combination is in the comments!
Nutrition* (for ⅕ of recipe): 70 calories, 4.9 g fat (0.8 g saturated, 0.8 g polyunsaturated, 2.8 g monounsaturated, 0 g trans), 0 mg cholesterol, 2.5 mg sodium, 18.3 mg potassium, 4.4 g carbs, 0.6 g fibre, 0.9 g sugars, 2.2 g protein, 0.4% vitamin A, 3.9% vitamin C, 1.1% calcium, 4.4% iron. *calculated using fresh rosemary.
Definitely trying this tonight with the dill option. Do you grow all of your herbs?
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Awesome hope you like it! Yes we grow most of our herbs! Right now we have basil, Italian parsley, dill, and rosemary growing, and we’re waiting for cilantro and purple basil seeds to sprout 🙂
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Have you seen the amazing constructs people make on Pinterest for their herbs in their kitchen?
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I actually haven’t been on Pinterest but I will definitely have to check it out!! We just moved our herbs outside for summer but I will be needing ideas for winter 🙂
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Inspiring thank you! My daughter is largely vegetarian and sometimes it is challenge to tweak what the omnivores are eating while giving her enough nutrients – this beautifully adaptable sauce would be good over steamed veg adding quality protein and good oils to her meal as well as those yummy benefits from fresh lime juice and herbs. And should taste good too 🙂 Off to experiment!
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Awesome!! Be sure to let us know how it goes 🙂 I also sometimes sub the lemon for lime depending on what I’m combining with, it’s a versatile sauce!
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