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If you’re a fan of Southeast Asian food like me, you probably love all things satay. Skewers of meat or vegetables grilled over an open flame and usually served with a delicious peanut based dipping sauce. I’ve decided to flip that a bit and create my own version of satay sauce using cashew butter. This cashew butter satay sauce uses many of the traditional ingredients that a peanut satay has.

My favorite thing about this cashew butter satay sauce is that it involves almost no work at all. All the individual ingredients are store-bought, the only thing you have to do is measure them out and mix it up. The end result is a nutty, salty, savory sauce perfect to pair with chicken, pork, or beef.

Cashew Butter Satay Sauce Ingredients

100 grams Cashew Butter; I used cashew butter I bought from Trader Joe’s during my last trip to America. It is organic and has no additives. Just the cashews and salt. That being said, I did reduce the amount of soy sauce I use in the recipe because the nut butter itself already has salt. If you find a variation without salt you may have to adjust to taste.

1 tbsp Soy Sauce. The standard soy sauce you usually get when going out to sushi or putting on rice. I recommend the gold standard, Kikkoman.

1 tsp Dark Soy Sauce. This one is more popular in Chinese cooking. It is a little bit thicker than Japanese soy sauce, and is mostly used in stir fry dishes.

2 tsp Fish Sauce. I always recommend this brand of fish sauce as I’ve actually been to the factory on Phu Quoc Island in Vietnam and in my opinion it is the best fish sauce in the world.

2 tsp Oyster Sauce.

1 tsp Sesame Oil

1 tsp Garlic Powder.

1 tsp Red Chili Flakes

1 tsp Black Pepper; freshly cracked

Cashew Butter Satay Sauce Instructions

1. Put all the ingredients into a bowl and mix it up with a fork or a chopstick.

Notes

You can adjust the individual ingredients to best suit your needs. If you don’t like fish sauce for example you can just leave it out, or sub it with an oil.

If you want to thin the sauce out I recommend not using water as it can split the sauce, and make it harder to preserve. I suggest a neutral oil like grapeseed or avocado oil. You can even use olive oil, just know that will impart a distinct flavor to the sauce.