Coconut, Sriracha, Cashew Sauce

400g 7% light coconut milk

30g cashew butter

25g sriracha

Juice of 1/2 lime

15g desiccated coconut

1 tsp of 50/50 garlic and ginger paste

Pinches of flakey salt and sugar (or stevia)

In a saucepan, add the coconut milk, with the garlic and ginger and heat until a low simmer.

Add your cashew butter, whisk snd combine very well until dissolved. Add your sriracha and lime juice, then taste for heat. If chilli isnt your preference you can also swap for miso paste and fish sauce.

Reduce the sauce adding a pinch of sugar/sweetener and salt towards the end as it gets to the consistency you want.

Jar it up or use right away over veggies, rice, pork, turkey or chicken. Don't forget the kimchi!

Serves 3 - Calories: 658

Protein: 10 Carbs: 35 Fat: 52 3g Fibre