Lately in my anti-inflammatory kitchen, I’ve been gravitating towards making nut-based recipes, especially those featuring the versatile cashew. Tasting as I was adding each ingredient that came after the base, this became a fun kitchen experiment. I thought I was done, but something seemed like it was missing. That’s when I thought to try a bit with a smidge of molasses, and I decided that I needed to add a teaspoon into the batch. It may sound curious, but trust me on this one.
Cashew Curry Sauce
- ½ cup cashews, soaked, rinsed, and drained overnight
- Juice of ½ small lemon
- 2/3 cup filtered water + more if needed depending on the consistency you want
- 1 tsp Bragg’s amino acid or low-sodium soy sauce
- 1 tsp curry powder
- ½ tsp cumin powder
- 1 clove garlic, minced
- 1-2 tsp molasses, optional
- Pepper and sea salt, to taste
- Red chili pepper flakes, optional
- 1 lb. asparagus
- Extra virgin olive oil
- Sea salt
- Put the soaked cashews in a food processor with the lemon juice and filtered water. Pulse till it becomes a smooth consistency.
- Add the rest of ingredients, and pulse till everything is well incorporated.
- To prep the asparagus break or cut off any tough bottom ends.
- Coat the spears with olive oil, and grill or sauté them in a pan. Be sure not to get them charred by turning them every once in awhile.
- Drizzle the sauce over the asparagus, and serve right away. You can decide if the sauce has enough flavor or if you would like to add more salt.
Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter