Creamy Sweet-Sour Cashew Sauce

Name: Creamy Sweet-Sour Cashew Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (80 ml)
Cuisine: Asian
Ingredients: 20 g Cashews; 1 tbsp whole almond puree (15 ml) Almond Butter; 2 tbsp tamari/soy (30 ml) Tamari; 1 tbsp toasted sesame oil (15 ml) Sesame Oil; 1 tbsp maple syrup (15 ml) Maple Syrup; 2 tbsp lemon juice (30 ml) Lemon Juice; about ½ tsp (1 g) Espelette

Independent adaptation of a publicly published Romain Meder recipe. Not affiliated with, sponsored by, or endorsed by Romain Meder.

DRESSING · ENDIVE OR BITTER GREEN SALADS

In the published recipe, this is the dressing for red endive salad.

Meder's sweet-sour cashew sauce for endive.

On the jar

CASHEW

Method: blend
Yield: about ¼ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Almond Butter 15 mlTamari 30 mlSesame Oil 15 mlMaple Syrup 15 mlLemon Juice 30 ml

Ingredients

Cashews20 g
Almond Butter1 tbsp whole almond puree (15 ml)
Tamari2 tbsp tamari/soy (30 ml)
Sesame Oil1 tbsp toasted sesame oil (15 ml)
Maple Syrup1 tbsp maple syrup (15 ml)
Lemon Juice2 tbsp lemon juice (30 ml)
Espeletteabout ½ tsp (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Creamy Sweet-Sour Cashew Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Romain Meder. French / vegetable-forward. Cited awards include: Michelin 3* Plaza Athénée (exec under Ducasse).

Originally published as Sauce Crémeuse Aigre-Douce (Cajou).

Adapted from a Romain Meder recipe (Romain Meder / Académie du Goût).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Romain Meder / Académie du Goût (published as “Sauce Crémeuse Aigre-Douce (Cajou)”). Full citation lives in Provenance.

Companion jar