- 1 cup raw cashew butter
- 1½ tablespoon fresh ginger, peeled and chopped
- ⅓ cup water
- ⅓ cup lemon juice
- ⅓ cup coconut sugar
- 4 garlic cloves, crushed and minced
- 1 jalapeño, stem and most seeds removed
- Place all ingredients in high-speed blender or food processor until sauce-like consistency, adding more water if necessary.
Are you having trouble sticking to healthy eating habits? One of my favorite tricks is to use jazz up foods with nutritious condiments and sauces.
But forget the pricey bottled sauces — and the accompanying shady ingredients that come along with them — and make your own instead. This Thai Chili Sauce is the perfect accompaniment to my Thai Chicken Stir Fry, but it’s also delicious as a veggie and cracker dip, to spread on Asian-inspired sandwiches or even to dip apple slices in. You name it, this Thai chili sauce tastes good with it.
I love that it’s prepared with raw cashew butter, which is excellent at fighting heart disease and helping to maintain weight. And with one jalapeño, this chili sauce is spicy enough to add some kick but won’t burn off any tongues. Let’s make this Thai chili sauce!
This one-step recipe is a breeze. Simply place all your ingredients in a high-powered blender or a food processor. Blend or process until the mix has reached a saucy consistency. If it seems too thick, slowly add a little water as needed.
That’s all there is to this! You’ll never need to buy a Thai sauce again.
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