Asian Sesame Sauce

Sauces are yummy. They are also often very easy to make. This one is super simple and you will want to put it on almost anything. With a base made from sesame seeds it is worth the couple of minutes to roast your own seeds. Your tastebuds will thank you. Freshly roasted seeds are stronger and fresher tasting and contain more nutrients that those roasted and then left to sit for eons. This recipe also uses whole raw cashews to make it rich, creamy and dairy free. If nuts are a concern for you, feel free to substitute an organic heavy cream such as Vital Green Farms or a vegan cream alternative.

Sesame seeds are a great vegan source of calcium, iron and magnesium, not to mention both protein and fibre.  Plus, when you make a sauce from scratch, you can use your best ingredients rather than cutting corners for product margins and shelf life.

Now, for eating the sauce.  Well, it is delicious poured on rice and topped with green onions and the herbs of your choice (basil, parsley or cilantro would be super).  Try it on a vegetable stir fry, as a sauce for asian noodles with tofu or tempeh, on a grilled portabella mushroom, or if you aren't having a meatless day, it is also delicious with meats, chicken or fish of your choice. Make it, taste it and you will know what you want to do with it.

Sesame Sauce

makes 1 1/2 cups

1/4 cup toasted sesame seeds (see toasting instructions below) 1/3 cup tamari or shoyu type of soy sauce (use gluten free if needed) 1/2 cup olive oil 1 tsp dry mustard 1 large clove of garlic, crushed 1/4 cup white onion, roughly chopped 1 TBSP each of raw cashews and water 1 tsp honey

Place your sesame seeds in a cast iron or stainless steel skillet. Put your burner on high and set your timer for 2 minutes. At the 2 minute mark, give your skillet a little shake to mix the seeds all around and then put them back on the burner for 1-2 more minutes, watching them carefully so as not to burn. Turn off the burner and let the seeds cool a minute before adding them in with everything else.

In a high speed blender or bullet, blend everything until smooth (don't forget the sesame seeds!). If you don't have a high speed blender, your sauce will be a bit less smooth, but it will still work.  Your best plan is to try to grind the sesame seeds and cashews to a powder in the blender before you add any other ingredients and chop your garlic and onion finely before blending.

This sauce can be made ahead and stored in the fridge for 3-5 days. Even though it is rich and can be used sparingly we are pretty sure it won't last that long anyway!

Recipe and post by Amy Buckman @ Calgary Amaranth Stores