Skip to main content

Cashew Satay Sauce

Page Contents: Recipe

Jump to Recipe

The other half made a request for a satay sauce, so I’ve come up with the below recipe.  A quick search of satay sauces revealed lots of different techniques and lots of different ingredients.  This recipe uses a spice paste as a base and cashews instead of peanuts.  I also wanted to come up with something that didn’t require too many special ingredients so this isn’t totally authentic, but I think it comes pretty close.

Cashew Satay Sauce

A variation on a classic South East Asian sauce. This one is made in the Thermomix and uses cashews.
Course Side Dish
Servings 2 cups (approx)


  • 200 g raw unsalted cashews
  • 1 small onion peeled, halved and quartered
  • 1 clove garlic peeled
  • 1 red chilli deseeded and cut in half
  • 2 cm galangal peeled and halved
  • 2 tsp ground coriander
  • 20 g vegetable oil
  • 60 g sweet soy sauce (Kecap Manis)
  • 140 g coconut milk
  • 160 g water
  • 20 g lime juice
  • Salt to season


  • Put cashews into the Thermomix bowl and roast with the measuring cup (MC) off for 5 minutes | Varoma | Speed 1
  • Mill the cashews with the MC on for 5 seconds | Speed 7; remove to a small bowl
  • Put onion, garlic, chilli, galangal and coriander into the Thermomix and chop for 6 seconds | Speed 5
  • Scrape down the sides of the bowl, add oil and sauté with the MC off for 4 minutes | Varoma | Speed 2
  • Add sweet soy sauce, coconut milk, water and 150g of the cashews into the Thermomix bowl and cook with the MC on for 5 minutes | 100C | Speed 3
  • Taste and add salt if required, then add lime juice and cook with the MC off for 1 minutes | 100C | Speed 3
  • Blend the sauce with the MC on for 10 seconds | Speed 8 and then stir in the remaining cashews with the spatula
Keyword Cashew, Sauce, Thermomix

You may also like…


[Last updated: February 16, 2014]

Leave a Reply

Recipe Rating