Savory Sweet Potato Coconut and Cashew Sauce
This is an absolutely luscious, creamy and delicious sauce for infusing any sautéed dish with tons of flavor. I don’t really know what to call its influences, but it was born of when I was in a big shawarma phase with all the aromatic spices and intoxicating flavors. I’d say this is a kind of Middle Eastern-Caribbean fusion with some Asian notes. Does it really matter when it’s this delicious, though? Make it a thicker, richer sauce, like a topping for potatoes or dip, by adding more soaked cashews.
Savory Sweet Potato, Coconut and Cashew Sauce
13.66 oz (one regular can) lite or full-fat coconut milk
½ cup sweet potato purée
⅓ cup untoasted, unsalted cashews, soaked in hot water for 30 minutes and drained
1 tablespoon minced garlic
1 tablespoon tahini
1 tablespoon tamari or soy sauce
1 tablespoon fresh lemon juice
1 tablespoon shawarma spice blend (recipe below or purchased)
Blend until smooth. If you heat the sauce, it will thicken. It will also thicken after being refrigerated; add more liquid (like coconut milk or even water) by the tablespoon to thin out.
Shawarma Spice Blend
2 tablespoons ground cumin
Five teaspoons ground coriander
4 teaspoons smoked paprika
4 teaspoons garlic granules
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground pepper
1 teaspoon cardamom powder
1 teaspoon crushed red pepper flakes
Combine in a spice jar with a lid.
This is great with veggies, a vegan protein and noodles.
This is an absolutely luscious, creamy and delicious sauce for infusing any sautéed dish with tons of flavor. I don’t really know what to call its influences, but it was born of when I was in a big shawarma phase with all the aromatic spices and intoxicating flavors. I’d say this is a kind of Middle Eastern-Caribbean fusion with some Asian notes. Does it really matter when it’s this delicious, though? Make it a thicker, richer sauce, like a topping for potatoes or dip, by adding more soaked cashews.
Savory Sweet Potato, Coconut and Cashew Sauce
13.66 oz (one regular can) lite or full-fat coconut milk
½ cup sweet potato purée
⅓ cup untoasted, unsalted cashews, soaked in hot water for 30 minutes and drained
1 tablespoon minced garlic
1 tablespoon tahini
1 tablespoon tamari or soy sauce
1 tablespoon fresh lemon juice
1 tablespoon shawarma spice blend (recipe below or purchased)
Blend until smooth. If you heat the sauce, it will thicken. It will also thicken after being refrigerated; add more liquid (like coconut milk or even water) by the tablespoon to thin out.
Shawarma Spice Blend
2 tablespoons ground cumin
Five teaspoons ground coriander
4 teaspoons smoked paprika
4 teaspoons garlic granules
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground pepper
1 teaspoon cardamom powder
1 teaspoon crushed red pepper flakes
Combine in a spice jar with a lid.
This is great with veggies, a vegan protein and noodles.
Vegan, Recipe, Sauce, Cashews, Sweet Potato, Coconut, Shawarma, Blend, Dip, Ingredient, Entree