Cashew Sauce (updated 2/12/12)

Just made this for dinner. Sooo good.

I made a sort of asian pasta (it was supposed to be with soba noodles, but I used whole wheat spaghetti) with red peppers and pineapple and toasted cashews. It was very tasty.

Adapted from Alton Brown...

http://www.foodnetwork.com/recipes/alton-brown/cashew-sauce-recipe/index.html

Ingredients

• 1/2 cup cashew butter, recipe follows
• 3/4 cup coconut milk
• 1/4 teaspoon cayenne pepper
• 1-2 Tablespoon Thai Chili roasted garlic dipping sauce
• Salt, optional

Directions

Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.

Cashew Butter:

• 2 tablespoons honey
• 1/3 cup walnut oil
• 10 ounces (approximately 2 cups) roasted cashews
• 1/2 teaspoon salt

Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

Yield: Approximately 1 to 1 1/2 cups