Maple Curry Cashew and Peanut Dipping Sauce for Spring Rolls


From the Clif Family Kitchen
Recipe by Executive Chef John McConnell

Maple Curry Cashew and Peanut Dipping Sauce for Spring Rolls

4 oz – bag of Clif Family Kitchen Maple Curried Cashews and Peanuts
2 oz – water
1 TBPS – honey
1 TBSP – tamari soy sauce (can sub regular soy)
1 TBSP – rice vinegar
1 TBSP – lime juice
1 tsp – sambal (can sub Sriracha)

In a food processor, chop the Clif Family Maple Curry Cashews and Peanuts until they have formed a paste that almost resembles peanut butter. Add the water and continue to puree, stopping occasionally to scrape down the sides until mixture is well blended. 

Add the remaining ingredients and puree until combined. Transfer the sauce to a serving dish or container. 

The sauce should keep in the fridge for at least seven days. Can also be used as a dressing for salads.