Sweet, tangy and slightly nutty, this cashew tamarind sauce has to be one of the BEST copycat recipes I've ever made. If you've ever tried the Cheesecake Factory's avocado egg rolls and loved the sauce that comes with it, you've got to try this recipe.
The sauce is ridiculously easy to make, and tastes as close to the OG sauce as it gets.
I've tried a TON of sauce recipes over the last few years- everything from the classics like homemade BBQ sauce and homemade Buffalo sauce to unique ones like Amba sauce and Middle Eastern Schug sauce.
But I have to admit, this sauce was really really different. The tamarind paste, herbs and whole aromatics came together so beautifully, and in all honesty, I would have never thought they would work SO well together.
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What's So Great About the Recipe?
The best part about this cashew tamarind sauce has to be how easy it is to make, and how versatile it is. It comes together in just under 10 minutes, and is great to pair with a lot of different snacks and appetizers.
Recipe Ingredients
Cashews: The base for the sauce. This is what lends that creamy, nutty flavor to the sauce, so make sure you use the best quality you can get your hands on.
Aromatics: You'll need both fresh ginger and garlic here. They'll add a slight heat and lot of flavor to the sauce.
Vinegar: I used a mix of apple cider vinegar (for that fruity flavor), white vinegar (for the tanginess) and some balsamic vinegar (for added depth and color) here. You can stick to using just white vinegar if that's what you have.
Tamarind paste: For that classic tangy flavor.
Turmeric: Just a little, for that color and earthy flavor.
Oil: Extra virgin olive oil. You can also use an infused oil like garlic rosemary olive oil if you want to.
Seasonings: Salt and sugar- for to balance the other flavors. You can also use honey if you want to stay away from white sugar. I love using my jalapeno honey here for that heat.
Cilantro: For that pop of color.
See recipe card for quantities.
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Substitutions & Variations
- Skip the classic sea salt and use an infused salt like jalapeno salt (to add heat), garlic parsley salt or herb salt (for extra flavor) or even a zesty citrus salt (for that bit of tang) to season the sauce.
- You can also use some date sugar instead of regular sugar to balance the tanginess of the sauce without using processed sugar.
How to Make Cashew Tamarind Sauce
Step 1: Blitz the cashews in a blender jar until you get a coarse mixture. Add the fresh ginger and garlic and blitz again.
Step 2: Next, add the cilantro, turmeric, sugar, salt, oil, vinegar and tamarind paste.
Step 3: Blend till you get a gritty mixture that has a sauce-like consistency.
Step 4: Serve immediately or store for later.
💭Top Tip
If you prefer a smooth, creamy sauce, you can soak the cashews in warm water for about 20 minutes, blend them until they are smooth and then use them for the recipe.
How to Store Leftover Cashew Tamarind Sauce
You can store your leftover sauce for up to 3 days in the refrigerator. This is one of those sauces that I would recommend making (and enjoying) fresh, as the cilantro can start to darken with time.
Sea salt is a fundamental ingredient that is so flavorful, you can use less. One bag has 227 servings and lasts months. For centuries, chefs have enjoyed its taste and texture. Now you can try natural sea salt at home, and love it forever.
Tips & Tricks to Nail the Recipe
- Need to bulk up the sauce? Add a whole avocado into the mix.
- If you can't find tamarind paste, use freshly squeezed lime juice to get that tangy, sour flavor.
- I kept the sauce simple and let the tangy-sweet flavor shine though. If you want to add a kick of heat, use some hot pepper vinegar or add some fresh jalapenos or jalapeno flakes into the mix.
- Got some extra cashews? Whip up a nice cashew basil Pesto to use for your pastas and Italian favorites.
How to Serve Cashew Tamarind Sauce
You can serve this cashew tamarind sauce as a dip with your homemade avocado rolls or egg rolls.
I like to feature this as a dip along with my other favorites of nacho cheese sauce, Schezwan sauce and jalapeno mayo whenever I'm entertaining and planning a snack platter or a grazing table.
Recipe FAQs
Ginger powder and garlic powder can work in a pinch, but I would highly recommend using fresh if you can find them.
More Sauce Recipes
Looking for other recipes like this? Try these:
If you tried this Cashew Tamarind Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cashew Tamarind Sauce
Ingredients
- ½ cup cashews
- 1 tablespoon tamarind paste
- 1 tablespoon apple cider vinegar
- ½ teaspoon ginger
- ½ teaspoon garlic
- 1 teaspoon balsamic vinegar
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 pinch turmeric
- ½ cup cilantro
- ½ teaspoon oil
Instructions
- Blitz the cashews in a blender jar until you get a coarse mixture. Add the fresh ginger and garlic and blitz again.
- Next, add the cilantro, turmeric, sugar, salt, oil, vinegar and tamarind paste.
- Blend till you get a gritty mixture that has a sauce-like consistency.
- Serve immediately or store for later.
Notes
- Need to bulk up the sauce? Add a whole avocado into the mix.
- If you can't find tamarind paste, use freshly squeezed lime juice to get that tangy, sour flavor.
- I kept the sauce simple and let the tangy-sweet flavor shine though. If you want to add a kick of heat, use some hot pepper vinegar or add some fresh jalapenos or jalapeno flakes into the mix.
- Got some extra cashews? Whip up a nice cashew basil Pesto to use for your pastas and Italian favorites.
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