Cashew sauce recipe

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– 200g of raw cashews.

– 200g of ripe tomatoes.

– 2 onions.

– 1 large carrot.

– Fresh basil leaves.


– Pepper

– Salt

– Sugar.

– Oil.


– Put a skillet to heat without oil and roast the cashews.

– Wash and cut all the vegetables in equal parts. Leave them apart.

– Put in a pan a little oil and saute the onion.

– Add the carrot and then the tomato.

– Correct the salt and sugar.

– When cooked completely, add the chopped cashews and basil.

– Add salt and pepper.

– Let the sauce reduce.

– Remove from heat, pour into a bowl of pasta or vegetables or rice, etc.

– Serve.


Consumed as sauce with the first or second course.

punto rojoMore recipes and information on cashews.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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