Satay is a world-famous grilled meat dish that originated from Asia. Served with a savory peanut sauce and although commonly-associated with Thai cuisine, Indonesia is considered to be the true birthplace of Satay. The dish was then carried to neighboring Southeast Asian countries such as Singapore, Thailand, Philippines, and Malaysia. Satay making involves marinade and satay sauce preparation. The marinade consists of a balanced and flavorful mixture of herbs and spices that is used to marinate the thin slices of meat before skewering and grilling. Satay or Sate sauce, is the delectable dipping condiment that completes the experience. Traditionally made with peanuts, the sauce is a must for any true satay lover. That’s what we are making today but a cashew version, so even those with peanut allergies could enjoy this globally-loved Satay sauce. Our Cashew Carob Satay Sauce is also refined sugar-free and vegan.
Cashew Satay Sauce
Creamy, sweet and salty are the hallmarks of an excellent satay sauce. Bursting with flavors that seem to pull one’s senses omni-directionally, everything seems to be converge at one unifying element which is the nutty taste. The authentic satay sauce is a forgiving one in the sense that there’s plenty of room for substitutes. In this case, in lieu of peanuts, we are using salted, dry-roasted cashews. The resulting paste delivers the same nut factor, a Satay sauce that those with peanut allergies can actually enjoy. If preferred, other seeds and nuts such as almonds, pecans, walnuts, pistachios or even sunflower seeds would work too!
Although there have been different variations of this crowd-pleasing sauce throughout the world, one specific ingredient that makes a Satay sauce outstanding is the homemade red curry paste. There may be commercially-available jars now but the kind that is made at home, either with a mortar and pestle or a food processor, will always emerge superior.
Another key aspect is the tamed sweetness of Satay. Authentic satay sauce is typically sweetened using brown sugar or refined sugar. We remain respectful of that tradition. Where we come in is a homemade satay recipe that people who can’t have refined sugar can actually consume. Instead of refined sugar, we are using organic dates and pure carob syrup as natural sweetening agents and as curry paste enhancer.
Cashew Carob Satay Sauce Ingredients
Over time, and perhaps due to the Satay sauce gaining popularity in other parts of the world, the manner in which it is served or consumed has evolved tremendously. But in a positive way! Nowadays, people are serving the sauce as an accompaniment for vegetable kebabs, fresh spring rolls, or as pour-over noodle sauce.
- Cashews, roasted and slightly salted.
- Dates and Carob Syrup as natural sweeteners.
- Natural Soy Sauce
- Extra Virgin Olive Oil
- Toasted Sesame Oil
- Lemon Juice
- Homemade Red Curry Paste
- Coconut Milk
We added the homemade red curry paste recipe below as a bonus recipe.
All real and good ingredients. This is a family recipe that has been handed down through generations and we are happy to share with you. With a little Australian Carob touch. Enjoy!
Cashew Carob Satay Sauce
- 1 Food Processor
CASHEW CAROB SATAY SAUCE INGREDIENTS
- 1 1/2 cups roasted cashews, whole or pieces salted or unsalted
- 3 tbsps diced dates, fresh or dried
- 3 tbsps The Australian Carob Co. Carob Syrup
- 1 tbsp natural soy sauce, lite or regular
- 1 tbsp extra virgin olive oil
- 1/2 tbsp toasted sesame oil
- 1 tbsp lemon juice, freshly-squeezed
- 1/2 tbsp mirin (rice vinegar)
- 1/4 tsp salt*
- 1/4 cup homemade red curry paste*
- 2 cups real coconut milk*
BONUS RECIPE: HOMEMADE RED CURRY PASTE
- 1/4 cup red bell peppers, diced
- 2 pcs red chili peppers, diced
- 2 tbsps green onions, chopped
- 2 tbsps lemongrass chopped
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tbsp fresh ginger, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/8 tsp salt
CAROB CASHEW SATAY SAUCE RECIPE
- Add all the ingredients except for the coconut milk to a food processor.
- Run them until they are well ground and incorporated.
- Add the coconut milk in half-cup increments to help blend the sauce and then to achieve desired consistency.
- Sauce can be a little on the wet side as it should then be simmered on the lowest heat until hot and ready to serve.
- Salt and Pepper to taste.
HOMEMADE RED CURRY PASTE RECIPE
- Add ingredients to food processor and process to a paste, then continue processing with the Cashew Carob Satay Sauce ingredients.
- Spoon over grilled chicken or brush over prepared chicken, pineapple, peppers on skewers.
- Use less salt if using salted roasted cashews and regular soy sauce. We have not tested this recipe using a soy sauce substitute.
- Please read the label before purchasing coconut milk. Ingredient list should only display coconut and water.
- If preferred, instead of making red curry paste at home, you may use store-bought ones. However, please read the label carefully as some sauces have overwhelming amounts of garlic, additives, coloring agents and preservatives.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.