TAMARIND CASHEW DIPPING SAUCE
Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 13m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
- In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
- Heat at medium for 1 minute.
- Stir until the tamarind pulp is completely dissolved.
- Add this to the cashew mixture and process until smooth.
- Pour into a serving bowl and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes.
FIVE MINUTE CASHEW SAUCE
Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.
Provided by Pinch of Yum
Categories Sauce
Time 20m
Number Of Ingredients 4
Steps:
- Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
- Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
Nutrition Facts : Calories 158 calories, Sugar 1.7 g, Sodium 295.6 mg, Fat 12.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 8.7 g, Fiber 0.9 g, Protein 5.2 g, Cholesterol 0 mg
EASY CASHEW CHEESE DIP AND SPREAD
Steps:
- Soak raw cashews overnight or for at least 6 hours in cold water or use hot water instead and soak for about 30 minutes.
- Drain soaking water.
- Add cashews to an immersion blender container or high powered blender.
- Add clean fresh water, salt, red pepper, and green onions. (or other herbs and spices)
- Blend for about 2 minutes until very creamy.
Nutrition Facts : ServingSize 3 tbsp, Calories 93 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 1 g, Sugar 1 g
SPRING ROLLS WITH CASHEW LIME DIPPING SAUCE
Steps:
- Blend all ingredients except water together in a food processor.
- Blend for about 5 minutes, scraping down the sides as needed.
- Then add water and blend until smooth.
- Melt butter or ghee in a large skillet over medium-high heat.
- When the skillet is hot, add the shrimp, one at a time, leaving plenty of space between them. Depending on the size of your skillet, you may need to do this in 2 batches.
- Cook for about 1 minute per side.
- Remove shrimp and set aside to cool.
- Cook rice vermicelli according to the package directions.
- Drain in a colander and rinse with cold water to prevent sticking.
- Slice the shrimp in half lengthwise using a sharp knife.
- Assemble your work station with all the ingredients and a large bowl or plate with warm water (for the rice papers).
- Roll the spring rolls one by one.
- Soak 1 rice paper in warm water for about 30 seconds or until it is soft, yet still holds its shape. It it's too soft it will be very difficult to work with.
- Lay the rice paper on top of a paper towel, then flip the paper towel to place the rice paper down on your work surface. I recommend a plastic cutting board. This way, the inside of the rice paper will be dry enough for the ingredients and the outside will still be a little wet to help you peel it off and roll the roll when you're ready. This is just a method that I made up that works well for me.
- Next, lay your veggies, shrimp, and avocado down in the center of the rice paper.
- Grab the bottom of the rice paper and gently wrap it around the fillings. Make sure you are wrapping it tightly but be careful not to rip the paper.
- While holding the fold you just made in place, fold over the sides (like a burrito).
- Then finish rolling up the roll.
- Place the roll seam side down on a serving dish.
- Repeat with the remaining rolls.
VIETNAMESE SHRIMP MANGO SUMMER ROLLS RECIPE
Traditionally, the shrimp is boiled in Vietnamese Summer Rolls (Goi Cuon). However, I love the flavor of marinated and grilled Lemongrass shrimp in these Summer Rolls. You can find lemongrass in most supermarkets - peel off the outer leaves. Use a microplane zester to zest the bottom 4" of the lemongrass stalk. If you can't find lemongrass, substitute with fresh lemon zest, or just leave it out. You could also marinate the shrimp in a little bit of garlic/ginger/soy.About the Cashew Butter Dipping Sauce: Most recipes for dipping sauce call for Peanut Butter, however a Cashew Butter or even Almond Butter is more fragrant, delicate and oh-so-delicious. I like my sauce a little thin, so that when I dip my roll in the sauce, it lightly coats the roll and I can still taste the fresh, vibrant vegetables inside.
Provided by Jaden
Number Of Ingredients 19
Steps:
- In a medium sized bowl, whisk together the fish sauce, lemongrass, pepper and sugar. Add the shrimp and stir to coat. Marinate shrimp for 10 minutes. In meantime, boil a pot of water. Add vermicelli and cook for 4 minutes. Drain immediately, rinse with cold water, and drain again. Try to remove as much water as possible. Set aside.
- Grill the shrimp in a large skillet with 1 tbl cooking oil on high heat until cooked through, about 2 minutes. You could also skewer the shrimp and grill on your outdoor grill. When shrimp is cool enough to handle, bisect each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.
- Grab a pie plate or rectangular baking dish and fill it with about 1" of warm temperature water. Dip one rice paper round in the dish for a quick 2-seconds. Lift round and let the water drip off. Place on clean, dry work surface. Blot the top of the round with a paper towel. You'll work one roll at a time.
- Now it's time to roll. The wrapper will still be a little stiff. By the time you finish piling on the ingredients, it will have softened enough to roll. Lay 4 halves of the shrimp in a line near the bottom 1/3 of the round. Top with some lettuce, vermicelli noodles, carrots, bell pepper, mango, and finishing with 2 mint leaves. Try to keep the ingredients compact and piled on top of the shrimp. Starting with the side closest to you, roll up the roll tight, stopping halfway to gently tug back on the roll to tighten. The wrapper is self-sealing. You can use a sharp knife to cut off the two ends to make it look neater.
- Transfer to platter and cover with plastic wrap to prevent drying. Wipe counter or plate dry and repeat with remaining.
- Some rice rounds are made thicker than others. If you find your wrapper is a little too stiff by the time you need to wrap, either blot less water off the rice round next time, let it sit for a few seconds before adding ingredients or dip in just slightly warmer water (but not hot!) Just remember to let the water drip off and wipe your working surface dry each time - a dry surface allows the rice paper to stick to the surface and create a little tension so that you can wrap.
- Also, I've found it's best to work one roll at a time - since it only takes a few seconds for the rice round to soften, you really aren't saving a lot of time by dipping all your rice rounds at once. In fact, if 2 rounds touch each other - they will stick and you'll have a heck of a time getting them apart without tearing or wrinkling. If you must dip all at once, separate each wet round with a damp paper towel.
BAKED KALE CHIPS WITH CHEESY CASHEW DIPPING SAUCE
Are you looking for a healthy alternative to traditional chips and dip? Try this delicious combination of crunchy kale chips and creamy, cheesy cashew dipping sauce!
Provided by FitLiving Eats by Carly Paige
Categories Side
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees.
- Rinse and thoroughly dry the kale leaves. If you don't dry the leaves completely, the remaining water can result in a steaming effect, which can cause limp chips.
- Remove the leaves from the kale stems and tear into large pieces.
- Massage the olive oil into the kale leaves to make sure every nook and cranny is covered.
- Sprinkle with garlic powder, smoked paprika and salt, mixing with your hands until well coated.
- Spread the kale leaves into a single layer on a baking sheet.
- Bake the kale chips for about 25-30 minutes, rotating the pan halfway through.
- Once crisped, remove the chips from the oven and let cool for about 5 minutes to let them crisp up even more.
- While the kale chips are baking, whip up the cheesy cashew dipping sauce.
- Add all of the ingredients (11 total) to a high-speed blender or food processor and blend until creamy. Add more water if needed for thinning.
- Enjoy!
Nutrition Facts : ServingSize 1 cup chips + 1/4 cup sauce, Calories 160 calories, Sugar 2g, Sodium 244mg, Fat 11g, SaturatedFat 2g, UnsaturatedFat 8g, TransFat 0g, Carbohydrate 11g, Fiber 3g, Protein 7g, Cholesterol 11g
VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE
Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser.
Provided by Daydream
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 29
Steps:
- Prepare all ingredients before assembling rolls.
- If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2 to 3 lengths.
- Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- Remove and dispense of stalks, and thinly slice caps.
- Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- Season mushrooms with soy sauce and sugar, set aside and let cool.
- Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- Fill a shallow casserole dish with warm water.
- Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
- Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- Continue folding the wrapper over until completely rolled.
- Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
- Slice each roll diagonally in half, to serve.
- Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
- Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- Remove from heat, add remaining ingredients and mix well.
- Add as much or as little dried red pepper flakes, according to your preference.
- Correct consistency with a little extra water if necessary.
Nutrition Facts : Calories 116.9, Fat 6.3, SaturatedFat 1.3, Cholesterol 36.8, Sodium 420, Carbohydrate 9.5, Fiber 1.1, Sugar 3.8, Protein 7
COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE
Categories Food Processor Dairy Nut Shellfish Vegetable Appetizer Cocktail Party Yogurt Cashew Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 18
Steps:
- In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
- In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
- Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
- Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
- To make cashew dipping sauce:
- In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.
CASHEW DIPPING SAUCE
Instead of using peanut sauce for dipping salad rolls, instead try this cashew sauce. Garnish with your favorite items.
Provided by Donald Blair
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Put cashew butter in a bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil together. Add lime juice and chili-garlic sauce.
- Bring coconut milk to a simmer in a pot over medium heat. Pour warm coconut milk into the cashew butter mixture and whisk until smooth. Taste and adjust as needed. Transfer to a serving dish.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 18.7 g, Fat 27.4 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 12.5 g, Sodium 515.8 mg, Sugar 6.9 g
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