This simple and absolutely lovely tahini sauce is crazy tasty.
The first thing you want to do is soak the cashews. I prefer to do it overnight in the fridge.
If you are in a hurry, you can soak them quickly by pouring boiling water over them and letting them sit for 20 minutes. No matter how you do it, just put the cashews in a bowl and cover them with water. We will rinse the water off later, so the amount of water doesn't matter as long as they are well covered.
Next step is to drain the cashews in a sieve and put all the ingredients into the mixer.
Run until smooth. Depending on what mixer you have, the time varies. I run mine for 30 about seconds.
You can eat it immediately, but it will get fluffier after a couple of hours in the fridge. Its shelf life is about a week.
Tahini is a product solely made out of sesame seeds. It comes as a sort of paste in a jar or in a more easy-to-deal-with runny version. I have tried them both, and I prefer the one I can pour out of a bottle, but I have a feeling that the one in the jar is a better choice. I grab the one that I can get my hands on. Anyway, both work well for this recipe.
Regarding the soy sauce, it should be the Japanese version (as if there was only one), which you might have used on sushi and not the Chinese (again, as if there was only one), which often is used in warm sauces and casseroles.
For this sauce, you will need a blender or mixer of some kind.
6 servings
