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Top-down shot of silver bowl with Indian-Inspired Cashew Sauce against a black background.

Indian-Inspired Cashew Sauce

Prep Time 10 minutes
Cook Time 22 minutes
This Indian-inspired cashew sauce smells and tastes delicious! Featuring a mix of warm Indian spices, cashews, and cream or coconut milk, this sauce pairs beautifully with roasted cauliflower. Also awesome drizzled over a Buddha Bowl with roasted veggies and brown rice. If you have meat-eaters at the table it also goes well with chicken.
Servings 8 1/4 servings
Calories 274 kcal

Ingredients

  • 2 tablespoons oil
  • 1.5 cups onion, diced
  • 1/3 cup ginger, diced
  • 3 cloves garlic
  • 2 tablespoons garam masala
  • 1 teaspoon cardamom
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1.5 cups cream or coconut milk (We used 12% milk fat cream for the vegetarian version)
  • 2/3 cup roasted cashews, unsalted

Toasted Coconut Topping

  • .5 cup coconut flakes
  • 1/4 cup dates, chopped
  • 1/3 cup roasted cashews, chopped
  • 1 pinch cardamom
  • 1 pinch pepper

Instructions

  • In a large heavy pan, heat the oil and then add the diced onions. Fry over medium heat, stirring occasionally, until ovens are medium brown, about 15 minutes.
  • Add the ginger, garlic, spices, and water. Turn the heat down to low and cook, stirring occasionally, for about 10 minutes.
  • Add the cream or coconut milk and cashews. Turn the heat up a bit until on a low simmer, and simmer, stirring occasionally for another 15 minutes.
  • Transfer mixture to blender and blend until creamy.

Optional Toasted Coconut Topping

  • Preheat the oven to 350F.
  • Spread the coconut on a baking sheet and bake for about 6 minutes, until browning.
  • Mix all ingredients together in a small bowl.

Notes

For a Thinner Sauce

his makes a thick sauce. You can thin the sauce out with your milk of choice. We used cashew milk for our vegan version, and 2% for our non-vegan version.

Storage and Reheating

You can make this ahead and store in the fridge for 2-3 days in a well-sealed container. Reheat over low heat, adding milk if necessary to thin out. 

Nutritional Information

Nutritional information is an estimate only, based on using cream, and not including the Toasted Coconut Topping.  

Nutrition

Calories: 274kcal | Carbohydrates: 10g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 94mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg