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Whipped Cashew-Sambal Sauce With Broccolini

4.2

(5)

Bowl of Whipped CashewSambal Sauce served with Broccolini
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie

Punched up with bold ingredients like soy sauce and sambal oelek, this creamy, luxurious sauce is equally at home as a dip or a dressing. Cashews, more than any other nut, blend up ultra-smooth and buttery after a brief soak thanks to their high-starch and low-fiber content. Eat it by the spoonful; toss it with cold soba noodles and crunchy vegetables; spoon a dollop under roasted brussels sprouts; or slather it in a lettuce wrap. 

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

Sauce

1

cup raw cashews

1

1" piece ginger, peeled, coarsely chopped

2

Tbsp. fresh lime juice

2

Tbsp. soy sauce, preferably low-sodium

1

Tbsp. honey

1

Tbsp. sambal oelek

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (optional)

Broccolini and assembly

2

Tbsp. extra-virgin olive oil

2

bunches broccolini (about 1 lb.), trimmed, halved lengthwise

Kosher salt, freshly ground pepper

4

scallions, dark and pale green parts only, thinly sliced on a diagonal

Preparation

  1. Sauce

    Step 1

    Place 1 cup raw cashews in a small saucepan and pour in water to cover by 1". Bring to a boil, then remove from heat and let sit until cashews are tender, at least 30 minutes and up to 1 day. Cover and chill if soaking longer than 2 hours.

    Step 2

    Drain cashews and transfer to a blender (preferably high-speed) or food processor (sauce will not be quite as creamy). Add one 1" piece ginger, peeled, coarsely chopped, 2 Tbsp. fresh lime juice, 2 Tbsp. soy sauce, preferably low-sodium, 1 Tbsp. honey, 1 Tbsp. sambal oelek, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (if using low-sodium soy sauce), and ⅓ cup water and purée until very smooth, about 4 minutes (makes about 1¼ cups).

    Do ahead: Sauce can be made 4 days ahead. Cover and chill. Loosen with a splash of water and season with more salt if needed before using.

  2. Broccolini and assembly

    Step 3

    Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Arrange 2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise, in a single layer in skillet and season with a large pinch of kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Reduce heat to medium and continue to cook, tossing occasionally with tongs, until broccolini is charred in spots and crisp-tender, 6–8 minutes longer. Season with freshly ground pepper; taste and season with more salt if needed.

    Step 4

    Spread sauce on plates or a large platter; arrange broccolini on top. Scatter 4 scallions, dark and pale green parts only, thinly sliced on a diagonal, over.

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Reviews (5)

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  • So good!!! The cashew sambal was beautifully creamy and savory with a nice note of backing heat from the sambal oelek. I have a feeling I'll be making it again on its own as a dip for crudites, but it pairs well with the seared broccolini - I kept sneaking back for just one more piece during dinner! Note: Start checking your broccolini well before the time points mentioned in the recipe-- mine would have been overcooked if I had waited 6 min after the initial sear step.

    • Anonymous

    • 2/12/2023