Ingredients
- 1/2 cup roasted unsalted cashews
- 2/3 cup fresh cilantro (loosely packed)
- 2 green onions (roughly chopped)
- 2 cloves garlic
- 1/2 cup honey
- 1 tbsp granulated sugar
- 4 tsp distilled white vinegar
- 1 tsp balsamic vinegar
- 1 tsp tamarind concentrate
- 1 tsp ground cumin
- 3/4 tsp black pepper, freshly ground
- 1/4 tsp kosher salt
- 1/4 cup extra-virgin olive oil
Method
- Place the roasted cashews in a food processor and pulse 8–12 times until they’re about the size of grains of rice. Transfer the chopped cashews to a small bowl and set aside.
- Add the cilantro, green onions, garlic, honey, sugar, distilled white vinegar, balsamic vinegar, tamarind concentrate, cumin, black pepper, and kosher salt to the food processor. Process until the herbs and garlic are finely chopped and the mixture is smooth.
- With the processor running, slowly drizzle in the olive oil until the sauce is smooth and creamy. Scrape down the sides of the bowl as needed.
- Return the chopped cashews to the food processor and pulse just 2–3 times to combine. The sauce should remain slightly textured, with small pieces of cashew throughout.
- Taste and adjust the seasoning. Add a little more honey if you’d like it sweeter, or a small splash of distilled white vinegar if you prefer a brighter, tangier flavor.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Stir well before serving. Enjoy with Cheesecake Factory Thai Lettuce Wraps, Avocado Egg Rolls, fresh vegetables, or as a dipping sauce for grilled chicken or shrimp.
