Thai food is one of my favorite foods to eat. Here in Fairbanks, Alaska we have about 20 different Thai restaurants. This out numbers any other type of restaurants locally. When I was participating in whole30 Thai food was completely out of the question but it was something that I really wanted to eat. This cashew sauce mimics Thai flavors without the soy, sugar, legume, and dairy that is normally in Thai food.
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Is it whole30 approved?
The best part about cooking at home is that you know every ingredient that goes into your food. Whole30 is cooking without sugar, soy, dairy, legumes, or grains. There is no way that a Thai restaurant could accommodate all those desires, but I can! This recipe is raw, vegan, paleo and whole30!
Where can I find these ingredient?
When I first started cooking whole30 compliant meals it took me a while to stalk my pantry with ingredient and brands I trusted. Here is a list of some of the ingredients and the specific whole30 approved brands that I used in this recipe.
- Coconut Secret Coconut Aminos
- Spectrum Organic Unrefined Toasted Sesame Oil
- Simply Organic Ginger Root
- Simply Organic Garlic Powder
How to use this sauce?
It can be used to top vegetable stir fries or Thai pastas. Today I added the Thai Cashew Sauce to yellow squash spirals, topped with chicken and carrots.
- 6 Dates
- 11/2 cups Raw Cashews
- 1/2 cup Water
- 1/8 cup Lime Juice or juice of 1/2 lime
- 5 tbsp Coconut Aminos
- 2 tbsp Toasted Sesame Seed Oil
- 1/2 tsp Ginger Power or finely grated, fresh ginger
- 1/2 tsp Garlic Power or one clove, pressed
- 1/2 tsp Red Pepper Flakes
Place all ingredients into a blender or food processor. Puree until very smooth. Store in fridge for 3-4 days or freeze.
- Soak the cashews in the water for up to two hours to help it blend best.
- Add more red pepper flakes for added spice.