Occasionally…I listen to him. By him, I mean my husband. He loves this Spicy Sriracha Cashew Sauce, and suggested {more than once} that I designate a post to it and it alone. He made the same recommendation for this dressing and the outcome was fairly successful. So by now, I’ve learned two things. First, if he likes something enough to push me to focus solely on that little creation – I should listen to him. And second, he’s pretty knowledgeable and intuitive in all things online/digital/marketing…which means – I should listen to him. So listen I did, and here it is!
I’ve made this sauce several times and used it in an array of dishes. This time, I happened to have cashew butter, something I was SO excited to find at Trader Joe’s, so I opted to use it in place of peanut or almond butter. I can’t say it made a huge difference, but it was a winner regardless.
My first experiment with this sauce came with my Sweet Potato Pad Thai, which was a tremendous success with the hubby {not to mention, my own taste buds were pretty stoked}, followed by my Cauliflower Lettuce Wraps, also a success. I had some eggplant in the fridge from my recent CSA, and if you’ve been around these parts for long, you have know of my somewhat aversion to eggplant. I’ll eat it because I’m sure it offers nutrients that I lack from other things, and it’s in my organic box of veggies from Delvin Farms, but it’s not my favorite and I certainly wouldn’t seek it out.
So, when I eat eggplant, I typically try to mask it’s odd texture with more interesting flavors and textures. To see some of my previous eggplant-masking dishes, check out these recipes below:
ROASTED BBQ VEGGIE AND AVOCADO SANDWICH
EGGPLANT, SAUSAGE, AND FLAX FRITTATA
QUINOA AND VEGGIE STUFFED EGGPLANT
Because of the intense nutty flavor of this sauce, combined with the smokiness of the toasted sesame oil, the sweetness of the maple syrup, and the welcomed Sriracha kick, I immediately knew it would be the perfect topping to help mask that eggplant lingering in my fridge – and mask it did!
I’ll share this eggplant and spicy sriracha cashew dish with you next week, so check back! For now, we’ll take a minute to just focus on this yumminess this sauce has to offer! Let me know if you try it, I’d love to hear from you!
ASIAN CAULIFLOWER LETTUCE WRAPS
SWEET POTATO PAD THAI
Spicy Sriracha Cashew Sauce
Ingredients
- 2 tbsp cashew butter can substitute with peanut butter or almond butter
- 2 tbsp Sriracha sauce
- 2 tbsp almond milk
- 1 tsp toasted sesame oil
- ½ tsp apple cider vinegar
- ½ tbsp maple syrup
- ½ tsp turmeric
Instructions
- Ddd all items to small bowl and whisk until smooth and creamy.
- Drizzle over your favorite Asian lettuce wraps, pad thai, fish tacos, or other Asian inspired dishes!
- Try it in my Asian Cauliflower Lettuce Wraps or Sweet Potato Pad Thai!
Notes
Nutrition
