Many people share my love of Asian cuisine. The wonderful aroma of ginger, lemon grass, chilies and sesame (to name a few) immediately alert my senses to the fact that something incredible is about to come my way.
Since ordering that much take out would probably kill me, I am always trying new Asian style recipes at home. Unfortunately, many of these great dishes call for the use of premade/prepackaged sauces that are overly processed and loaded with chemicals, sodium and soy. For me it’s a choice. But for many breastfeeding moms that need to cut soy from their diet or pregnant moms dealing with high blood pressure and needing to reduce their sodium intake, Asian cuisine can be forced out of the diet.
I figured there had to be a solution. Besides, I certainly can't let other fellow Asian cuisine lovers suffer this loss simply because of dietary restrictions. So I set out and did some research on how to make two of the most commonly used premade sauces found in Asian dishes – soy sauce and hoisin sauce. I broke down the ingredients, combined them together, substituted some for my favorite healthy alternatives and came up with a Soy Free Asian Dipping Sauce that is the bee’s knees. Or should I say the cherry blossoms petals?
Either way, the smell of this sauce cooking on your stove will have you wanting to drink the mixture right out of the pot. But hold back. It’s hot!
Make a few batches and save it in your freezer for use anytime. It’s excellent over steamed brown rice and sautéed vegetables or used as a marinade for chicken on the grill. With just seven whole food ingredients – what’s not to love?
Give it a go!
¼ cup roasted & unsalted cashews
1 cup low sodium vegetable stock
2 tablespoons unsulfured molasses
2 tablespoons cider vinegar
2 -¼ rounds peeled ginger
1 garlic clove minced
Salt to taste
Blend the cashews, molasses, cider vinegar and garlic in a blender or food processor.
Add the cashew mix and remaining ingredients into a heavy bottomed sauce pan.
Bring mix to a boil. Lower to a simmer and cook for an additional 10 minutes, or until the mix has reduced by half.
Remove from heat and let stand until slightly cooled. Pour the mix through a fine strainer and discard the strained ingredients. Alternatively, remove the ginger rounds and keep the cashew pieces for a slightly chunky sauce.
Place in the fridge to cool. Add salt to taste and serve with your favorite Asian style dishes or snacks.
Tip: This sauce freezes beautifully. Pour the sauce in ice cube trays and freeze for tablespoon-size servings. Freeze in larger batches for use on family style dishes.