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.