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Easy Cashew Curry


  • 1 can full fat coconut milk

  • 1 cup raw cashews

  • 1-3 tbsp red Thai curry paste (depending on how strong of a curry flavor you like; I do 3 tbsp)

  • 2 tbsp gluten-free soy sauce OR coconut aminos

  • 2 tbsp rice vinegar

  • 2 tbsp coconut sugar (optional)

  • 1 tbsp sesame oil

  • 2 tsp sriracha (add more if you like it spicy)

  • Juice of 1 lime

  • 1/4 tsp ground ginger

  • Pinch of red pepper flakes

  • Sea salt, to taste


  • Add all ingredients to a high-speed blender and blend until smooth.

  • Serve with your favorite protein, veggies, and/or grains. Store leftovers in an airtight container for up to 5 days, or in the freezer for up to 2 months.

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