This is from a recent Everyday Food and it was really, really good. We used it for a sauce with soba noodles, grilled shrimp and some chopped tomatoes but I couldn’t help but think that it would be a great dip for veggies or a spread on a vegetable or grilled chicken wrap. It’s very thick, so as a sauce it works best as a topping or a side. When I tried to mix it with the noodles they both melded together and became…well…cement-like. But — very good tasting cement! So, just stick to using this to top your noodles or rice (instead of trying to combine the sauce) and you’ll be absolutely fine.

I also upped the curry powder called for in the original recipe (1 tsp) and I’d be tempted to decrease the brown sugar just a bit. Maybe start with 1/2 tbsp, taste and add the . . . → Read More: Cashew Curry Sauce / Dip / Tasty What-Have-You