Satay sauce is one of the yummiest and easiest flavours to create, and this peanut free version from Katya Kozary is no exception. Katya is a fantastic recipe and content creator based in the UK who is very open about her auto-immune issues, and the restrictive diet she has to eat to ensure she doesn’t get flare-ups. If you’d like to learn more about Katya’s journey with auto immune diseases, take a look at our blog, where Katya answers all the questions you might have about auto immune disease management. Her website contains a myriad of delicious restrictive diet recipes including peanut free recipes, sugar free recipes, and anti-inflammatory recipes.
For this tangy, sweet and nutty sauce, she has substituted the traditional peanut butter with cashew butter and used Manuka Honey to provide the sweetness it needs to be as similar as possible to the original peanut version. Use as a chicken marinade recipe or as a nut free salad dressing idea. Salad dressings with olive oil are ideal for adding essential fatty acids to your diet so don’t use sparingly!
3 tbsp extra virgin olive oil
4 tbsp soy sauce (use tamari soy sauce for gluten free)
2 ½ tbsp smooth cashew butter
2 ½ tbsp Steens Manuka Honey
1 tbsp lime juice
Mix the cashew butter, olive oil and honey in a bowl or mixing jug using a small whisk.
Once smooth, add the soy sauce.
Finally, squeeze in the lime juice and whisk until well mixed.
Use as a dip, stir fry sauce or salad dressing. Store in an airtight container in the fridge for up to 5 days.
*If the lime and soy sauce are added earlier or altogether they will curdle the ingredients so ensure you make the sauce in this order.