The perfect tangy, subtly spicy, cilantro cream sauce for any meal. Dip it, coat it or drizzle it on top. The flavors of every ingredient really come through!
Put all ingredients, except the cilantro, into a blender and blend on high until nice a smooth.
Add cilantro and pulse until chopped but not pureed in.
Notes
If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method). You can also soak them overnight or boil them for 30 minutes.
Sauce thickens in the fridge, allow to cool a bit before serving.