Gluten Free Cashew Stir-Fry Sauce
This rich, glossy stir-fry sauce comes together in under ten minutes and makes four servings of whatever you're tossing it with taste genuinely restaurant-worthy. The secret weapon is cashew butter, which melts into the tamari and rice vinegar to create a sauce that's nutty, tangy, and just a little sweet from the honey. Toasted sesame oil and freshly grated ginger round everything out with that deep, aromatic warmth you want in a great stir-fry. A simple cornstarch slurry thickens it beautifully on the stovetop — just a few minutes of whisking and you've got a sauce that clings to vegetables, noodles, or protein like a dream. The key to keeping this wheat-free is tamari in place of conventional soy sauce, which often contains wheat — so check your label and you're good to go. A pinch of red pepper flakes at the end adds a gentle kick if you're into heat, or skip it for something more crowd-pleasing. Make a batch on Sunday and keep it in the fridge all week; it holds for up to five days and makes weeknight dinners almost embarrassingly easy.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- 2 tbsp cashew butter
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 2 tbsp water
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Whisk together the tamari, cashew butter, rice vinegar, honey, toasted sesame oil, and grated ginger in a small saucepan until the cashew butter is fully incorporated and the mixture is smooth.
- 2
In a small bowl, stir the cornstarch into the water until dissolved, then whisk the slurry into the sauce.
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