Basic Peanut Sauce

This sauce wears the peanut sauce label but substitutes cashew butter and tahini as the creamy base. The swap makes it a smart choice for anyone with peanut allergies, and the flavor is arguably more interesting: tahini adds sesame depth, cashew butter brings sweetness, and together they hit the same satisfying satay note.

Miso and fish sauce are the umami backbone that lifts this above a one-dimensional nut butter dip. Red miso gives fermented savoriness, while a spoon of fish sauce (or ground anchovies) adds a saltiness no soy sauce can match alone. Coconut milk thins the whole thing into a pourable sauce while adding richness.

Food processor method is fastest. Puree everything except the nut butters first, then pulse in the cashew butter and tahini so you don’t overwork them into something gummy. Cilantro goes in at the end so it stays fresh.

Kitchen Tips

• Keep the sauce refrigerated until serving. Cashew butter and tahini both thicken when chilled; thin with warm water or extra coconut milk before serving.
• Taste and adjust after resting. Flavor develops and balances as it sits for 30 minutes.
• Use fresh ginger and fresh lime juice. Bottled versions taste tinny and dull.
• Make it up to 4 days ahead. Keeps well in a sealed jar in the fridge.

Variations

• Use actual peanut butter for a classic peanut satay profile.
• Add a teaspoon of palm sugar or honey for a sweeter version.
• Stir in sambal oelek, gochujang, or extra lime juice to dial heat or acidity to taste.