This sauce is from the LCBO Food & Drink magazine which you scramble to get in Ontario liquor stores 4 times a year. I love this magazine and have made countless recipes from it. Every one of them has been a success. I've decided to post this sauce recipe because it is, first of all, super yummy, but also it is very versatile. You can serve it with meat, pasta, potatoes (original recipe is potato salad), veggies, or as a dipping sauce. It is keto friendly, gluten free, vegan and paleo.
1 cup of roasted, unsalted cashews
1/2 cup of boiling water
1/4 cup of coconut milk
1/4 cup of lime juice
1 1/4 tsp salt
2 cloves of garlic
1/2 cup of cilantro leaves
freshly ground black pepper to taste
Place the cashews in a heatproof bowl and pour the water over them. Let them stand for 20 minutes. Pour both the water and the cashews into a blender along with the coconut milk, lime juice and zest, salt and garlic. Process until silky. Add the cilantro and pepper and pulse until finely chopped. It can be kept in the fridge up to 3 days in advance.