Indonesian satay (saté) sauce free from dairy, peanuts and soy

Name: Indonesian satay (saté) sauce free from dairy, peanuts and soy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 8 servings
Ingredients: 2 cups cashew nuts; 2 kemiri or candle nuts; 1½ cup coconut, almond or oat milk; extra extra chili flakes; 3 red chili peppers; 1 tsp fish sauce; 3 Red Onions; 1 tsp trassi (Indonesian shrimp paste); 1 bulb garlic; 2 tbsp ginger; 1 tbsp coriander seeds; ⅓ cup Coconut aminos; ⅓ cup coconut flower sugar; 2 pieces star anise; 1 tick cinnamon; 1 talk lemongrass

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 to 8 servings
Calories
649 kcal
Course
Condiments
Cuisine
Asian, Indonesian

Indonesian satay (saté) sauce free from dairy, peanuts and soy

Iris Warren

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The classic Indonesian sate sauce. But completely vegan, gluten, peanut, soy and dairy free! Made with cashew nuts, coconut aminos, coconut flower sugar and plantbased milk.

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Ingredients

Servings

2 cups cashew nuts
2 kemiri or candle nuts
1½ cup coconut, almond or oat milk and additional water, if needed
extra extra chili flakes to taste
3 red chili peppers or if you like spicy replace 1 for a madame Jeanette
1 tsp fish sauce not vegan, for MM: read text above the recipe
3 Red Onions or 2 lager ones
1 tsp trassi (Indonesian shrimp paste) not vegan, for MM: read text above the recipe
1 bulb garlic
2 tbsp ginger djahe
1 tbsp coriander seeds ketoembar
⅓ cup Coconut aminos
⅓ cup coconut flower sugar
2 pieces star anise
1 tick cinnamon
1 talk lemongrass sereh

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Instructions

Grind the cashew nuts in a large food processor for a few minutes (with the S-shaped knife). I use a different and larger one than the small kitchen aid that I use to replace the mortar.
Roast the coriander seeds in the pan. If you use them: also roast the ground candle nuts. Don't use oil yet.
If you can get your hands on them: pound the kemiri nuts in the mortar.
Then add the star anise and cinnamon stick.
Cut the onions in small pieces. Press all the garlic cloves. Grate the ginger or cut in small pieces. Wash and cut the peppers in small pieces. If you use a madame Jeanette, preferably cut it with gloves on.
Scoop some coconut oil in the pan and fry the bumbu.
In the mortar, pound a paste of the onion, garlic, ginger and peppers. If you haven't got a mortar (or don't have enough the time or energy) use a small kitchen aid. Now you have made a Indonesian paste called 'bumbu'.
Pour the (plantbased) milk into the pan and add the ground cashew nuts. Mix well into a sauce.
Crack, twist and break the lemongrass a bit (but leave in one or two pieces, no smaller because that will be harder to get out again). Add to the sauce.
Pour in the coconut aminos and add the coconut sugar. The sauce will now become darker. If you use it you can also add the fish sauce or trassi.
Set the heat on low/medium and let the sauce simmer softly for half an hour. Stir well every once in a while. Preferably with a flat spatula to scrape the bottom of the pan. If you notice the sauce is sticking to the bottom, scrape it loose and lower the heat. Otherwise your sauce will burn.
Taste! Is the taste full and spicy with a bit of umami? Otherwise, add some more coconut aminos or add chili flakes. The colour should be dark and no langer 'cashew like'.
Take out the star anise, cinnamon and lemongrass.
Make the sauce as soft and creamy as you wish with the immersion blender. Some like little bits of cashew still in it, some like it really smooth.

Equipments used:

Notes

Don't forget to take out the star anise, cinnamon and lemongrass. They should NOT be blended with the sauce.
Don't forget to take out the star anise, cinnamon and lemongrass. They should NOT be blended with the sauce.
You can keep the sauce in the refrigerator for a few days. When reheating, it is often necessary to add a little (plantbased) milk or water again.
You can keep the sauce in the refrigerator for a few days. When reheating, it is often necessary to add a little (plantbased) milk or water again.

Nutrition Information

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Calories 649kcal (32%) Carbohydrates 51g (17%) Protein 16g (32%) Fat 47g (72%) Saturated Fat 21g (105%) Polyunsaturated Fat 5g Monounsaturated Fat 16g Sodium 622mg (26%) Potassium 915mg (26%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 328IU (7%) Vitamin C 57mg (63%) Calcium 88mg (9%) Iron 8mg (44%)

Nutrition Facts

Serving: 4to 8 servings

Amount Per Serving

Calories 649 kcal

% Daily Value*

Calories	649kcal	32%
Carbohydrates	51g	17%
Protein	16g	32%
Fat	47g	72%
Saturated Fat	21g	105%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	16g	80%
Sodium	622mg	26%
Potassium	915mg	19%
Fiber	5g	20%
Sugar	18g	36%
Vitamin A	328IU	7%
Vitamin C	57mg	63%
Calcium	88mg	9%
Iron	8mg	44%