Coconut, Cashew, Lime Sauce with Stir-fried Broccoli

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blender, dinner, get your vegetables in!, gluten free, lunch, sugar free, vegan, vegetarian

Crispy, coconut-y broccoli. A creamy cashew coconut lime sauce. All topped with fresh cilantro and basil? This is one healthy, herbaceous lunch, dinner, or side. I fed this to my guy on one of our first dates and for weeks after he told anyone who would listen about how great it was. He even helped me cook it for his family, and this is a man who does not spend time in the kitchen willingly.

Ideally, the cashew sauce should be made with a good blender (I love my Blendtec), but you could try a handheld mixer or blender too.

Serves 2 as a meal, or 4 for sides.

Bonus Marks

Vegan, gluten free, sugar free, and brown butter free too. Hmm, but someday I need to try it with butter instead of coconut oil, and lemon instead of lime. Coming soon!

The Cashew Sauce is very versatile. This makes more than you need but I think you’ll be happy about having leftovers. Today, I had it with sauted spinach and Black Bean Spaghetti. It will keep for a week or so in the fridge.

Stir-Fried Broccoli


  • 1 head broccoli. Cut it so there is a lot of flat surfaces for easy stir-frying.
  • 1/2 to 1 tablespoon fish sauce (if vegan, try the recipe for Vegan 2 Ingredient Fish Sauce in this post.)
  • 1 tablespoon coconut oil
  • 1/2 to 1 tablespoon soy sauce
  • 1 tablespoon {or more to taste} basil, julienned
  • 1 tablespoon { more to taste}. fresh cilantro, chopped
  • extra cashews for topping


  1. In a large frying pan, heat the coconut oil on high. Add the broccoli, {vegan} fish sauce, and soy sauce and stir-fry until your level of doneness. I like it crunchy but you’re the one eating it…
  2. To serve, pour the sauce over the broccoli, top with fresh basil and/or cilantro to taste and extra cashews if you’re feeling indulgent.

Cashew Sauce


  • 1 cup cashew butter. [Make your own if you have a blender.]
  • 1/2 cup lime juice
  • 4 tablespoons ginger, minced
  • 4 tablespoons coconut oil
  • water

Note: I’ve made this with canned coconut milk instead of the coconut oil but this method seems to make it more coconut-y.


  1. In a blender, add about 1/4 cup of water and then all of the other ingredients. Blend, adding more water as necessary to thin it to your desired sauce consistency.

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