Cashew Sauce

• 1/2 cup cashew butter, recipe follows
• 3/4 cup coconut milk
• 1/4 teaspoon cayenne pepper
• Salt, optional
• 2 tablespoons honey
• 1/3 cup walnut oil
• 10 ounces (approximately 2 cups) roasted cashews
• 1/2 teaspoon salt

1. Whisk the butter, milk, and pepper together in a medium saucepan over medium heat.
2. Taste and add salt, if desired.
3. Heat until sauce is warmed through.
4. Serve over grilled chicken, pork, or rice.
5. Place the honey in a microwave-safe container and heat in the microwave for 15 seconds.
6. Remove from the microwave and add the oil to the container.
7. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds.
8. Then, while the processor is running, very slowly drizzle in the honey and oil.
9. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute.
10. If the mixture is too thick and doesn't spread easily, add a little more oil.
11. Yield: Approximately 1 to 1 1/2 cups

cashew butter, coconut milk, cayenne pepper, salt, honey, walnut oil, cashews, salt

Taken from www.foodnetwork.com/recipes/alton-brown/cashew-sauce-recipe.html (may not work)