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square white bowl with spaghetti squash topped with ginger-lime cashew sauce, shredded chicken and edamame

Lime-Ginger Cashew Sauce

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: Asian
Servings: 1 .5 cups
This lime-ginger cashew sauce is rich and fresh at the same time. It is perfect as a dipping sauce for chicken kebabs or as a sauce for spaghetti squash, fish and tofu.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • ¼ cup cashew butter other nut or seed butters can be used
  • c light coconut milk
  • c warm water
  • ¼ c lime juice
  • 4 tsp low sodium gluten-free soy sauce or tamari
  • 2 cloves garlic grated on a microplane
  • 1 Tbsp fresh ginger grated on a microplane
  • 3 Tbsp coconut palm sugar or sweetener of your choice
  • 2 Tbsp rice vinegar
  • ½ tsp toasted sesame oil
  • ¼ tsp. red chili flakes more or less according to you preference for heat


  • Grate the ginger. The best way to handle fresh ginger is to peel it with the edge of a spoon. The spoon can get into the folds of the ginger more easily. Then grate it with a microplane and store the unused portion in the freezer in a zip top bag. Even when frozen, it is easily grated. See below for my tutorial video on how to work with fresh ginger.
  • Place all the ingredients in a small saucepan and stir with a wire whisk over low heat. It will be watery when the cashew butter first melts but will thicken as it heats up. As soon as it thickens remove from the heat.
  • If the sauce is too thick, add a tablespoon or 2 of water to thin it to sauce consistency.
  • Taste. Adjust the flavors to your preference. Too sweet? Add a tsp of vinegar. Too mild? Add more chili flakes. Bland? Add a tsp of soy sauce/tamari.


Be sure to use light coconut milk. Full fat coconut milk will give it a different consistency.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.