I must say I did stumble on this recipe quite by accident when I was soaking cashews for something else. I was wondering what I could do with all the leftovers as I had soaked too many.
(Ok to be honest I didn’t measure for the first recipe I was making as I was being too lazy) but hence my new recipe was born.
I am always looking for ideas to create new recipes but as my mum has a completely raw diet I thought I would try something new for her. We like to help her try and come up with ideas of what she can eat next as there is the challenges of time and convenience that come with eating a completely raw diet as everything is normally prepared so freshly. I think this one is a winner as it can be used for a raw diet but you could also use it as a sauce or salad dressing for chicken or beef no matter what your diet and its so delicious.
Some of the recipes we use it with are:
- Raw zucchini noodles
- Salad dressing over raw greens
- Beef or chicken dressing
- Thai style dipping sauce
Just a note : we don’t eat our food very spicy which is why you can add more or less curry powder to your taste preferences. So the recipe I have created is very very mild but feel free to add your curry and ginger in quantities you like.
Raw Green Thai Curry Dressing
- 350ml Servings
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- 1 TBSP lemon or lime zest
- 2 x small garlic cloves peeled
- 20g baby spinach leaves
- 100ml coconut cream
- 1-2 tsp lime juice = ½ lime
- ¼ - ½ tsp curry powder or more depends on how hot you like it
- 1-2 TBSP maple syrup (to your taste)
- 100g pre-soaked cashews drained
- 1/8 tsp grated ginger or more to taste
- Step 1
- Measure out cashews and pre-soak overnight by submerging the cashew nuts in a glass bowl filled with water for approx 24hrs.
- Step 2
- The next day drain all the excess water away from the cashew nuts and allow to fully drain off any excess liquids.
- Step 3
- Add all ingredients to a high quality food processor and blend until a smooth creamy sauce consistency is reached.
- Step 4
- Taste the sauce and at this point you can add extra curry powder and extra ginger if you would like it hotter and then re blend.
- Step 5
- This makes about 350ml so feel free to double the quantities if your serving larger groups or making a larger dish.