You can skip soaking the cashews if you have a high-speed blender or soak longer in the refrigerator.
1 1/2 cups
1/4 cup raw cashews
1 cup coconut milk (full fat will create a creamier sauce)
juice from 1 lime
2 small pitted dates
2 cloves garlic
1/2 inch piece of ginger
1/2 teaspoon each: ground coriander, cumin, Garam Masala
1/4 teaspoon each: turmeric, red pepper flakes (more or less depending on how spicy you want it)
salt and pepper
1. Soak the cashews in hot water for 10-15 minutes. Drain and rinse.
2. Place all ingredients in a blender and run until smooth and creamy.
3. Use as a sauce or salad dressing. Store in the refrigerator.