Curry Sauce/Dressing

Prep Time

15 minutes

Prep Notes

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.