Ginger Cashew Sauce
20 mins (prep 15, cooking 5)
11 ingredients
2 servings
A friend, who is allergic to garlic, liked to get a certain brand of ginger peanut sauce, because it was good, and because she could eat it without fear of dying; always a bonus. It could be hard to get, though, so I came up with a home-made version. I make this with either cashew butter or peanut butter; both are very good although I find the cashew version more digestible. Serve it over steamed veggies and rice, or baked fish or chicken.

Categories:  savory-sauces , condiments,-etc. , fruit , beginner-cook , north-american , sauces , quick , nuts , ontario , time-to-make , vegan , <-30-mins , easy , canadian , vegetarian ,
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Serving Size (234.95 g)
Servings 2
Amount per Serving
Calories 242.76 Calories from Fat 127.62
% Daily Value *
Total Fat 14.18g 43.63%
Saturated Fat 2.4g 24.03%
Trans Fat 0.0g %
Cholesterol 0.6mg 0.4%
Sodium 1060.19mg 88.35%
Total Carbohydrate 19.56g 13.04%
Dietary Fiber 2.21 g 17.71%
Sugars 4.0 g %
Protein 11.8g 47.18%
Vitamin A 0.47IU% Vitamin C 0.01mg%
Calcium 22.9mg% Iron 1.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
apple butter, ground ginger, ground allspice, grated fresh ginger, roasted cashews