Cashew Chicken Satay with Carrot and Coriander Salad

This Cashew Chicken Satay is my favourite food on a stick, made superior with a delicious cashew satay dipping sauce and a flavourful Carrot and Coriander Salad.

Cashew Chicken Satay with Carrot and Coriander Salad

The deli counter was a big thing growing up. It was my favourite destination during our weekly trips to the supermarket and it was here that my sister and I were allowed to choose one treat to snack on in the car on the way home. I always, without a doubt, chose the chicken satay. Thinly skewered pieces of cooked dry chicken covered with a tasteless spices and rammed onto cocktail sticks. I loved them. I have no idea if you can still buy them anymore but I remember as soon as Mum had loaded the car up with the shopping, I would rummage carelessly through them for my promised chicken satay. As I clambered into the car I was already tearing the label in half which held the wimpy plastic deli bag together and brandishing my prize. Before the car engine had even been started the skewer had been devoured in one, two, three bites and the wooden stick tossed with abandon over my shoulder (until I was told off by Mum for littering the car and made to reclaim it dutifully).

My love of chicken on a stick has not diminished into adulthood. I usually wait until summer’s barbecue season before overindulging in chicken kebabs but as soon as the first of January hit I have been hankering after the chicken satay skewers of yore, except done, hopefully, a little better.

Cashew Chicken Satay with Carrot and Coriander Salad

I am still coming to terms with my horrendous computer crash, which I suffered just before Christmas. One of the most frustrating things about losing all my work is all the recipes which I had great ideas for that have now been lost in the ether. Hopefully though if I thought of them once, I might recall them one day again. There are some ideas though that even though they went down with my hard drive they have never been relegated to the recesses of my mind. These, must have been the best of the bunch and are the ones I am now excited to share.

This Cashew Chicken Satay is one of those recipes. I don’t know when I first thought of it but like all my greedy thoughts it was hastily typed into my laptop and saved into a list of hundreds of recipes, destined for the kitchen far into the future. However, for some reason, this recipe has stayed with me and has been saved from destruction by my memory.

I was so happy then when it worked out just as I had hoped it would, in fact, if I may be so bold I think it worked out better and is definitely going to become a regular part of my mid-week repertoire. Cashew nuts are just as tasty as the more traditional peanuts in a satay. They are slightly sweeter so they lend a more tempered and delicately flavoured result but one I actually think I prefer despite being a fully paid up member of the Peanut Butter Forever fan club. This also means it’s suitable for most January detoxes which tend to eschew peanuts. There is nothing I like better than adapting a recipe for a healthy eating plan and finding you have lost nothing at all in the translation.

Cashew Chicken Satay with Carrot and Coriander Salad

I paired my Cashew Chicken Satay with a bright rainbow carrot salad, singing with fresh coriander, the bite of spring onions ,the occasional heat of green chilli and the zing of lemon juice. This kind of salad is perfect for January as it’s robust and crunchy and jam packed full of drizzly rain busting flavour and colour.

Cashew Chicken Satay with Carrot and Coriander Salad

This Cashew Chicken Satay is my favourite food on a stick, made superior with a delicious cashew satay dipping sauce and a flavourful Carrot and Coriander Salad.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Drinks, Main Course
Cuisine: Indian
Servings: 2 people
Calories: 868kcal


Cashew Chicken Satay:

  • 2 chicken breasts
  • 100 g cashew butter*
  • 1 inch fresh ginger peeled
  • 2 cloves garlic peeled
  • 2 shallots peeled
  • 1 red chilli
  • 1 stalk lemongrass outside woody part removed
  • ½ teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon soy sauce or coconut aminos or tamari
  • 2 teaspoons honey
  • 100 ml coconut milk

Carrot and Coriander Salad:

  • 2-3 large carrots grated
  • Handful of fresh coriander leaves roughly chopped
  • Spring onions roughly chopped
  • Green chilli sliced thinly
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • black pepper
  • 1 tablespoon extra virgin olive oil


  • Pre-heat the oven to 180°C.
  • Slice the chicken into strips and set aside whilst you prepare the satay sauce.
  • Add the cashew butter, fresh ginger, garlic, shallots, red chilli and lemongrass into the mixer and pulse everything together until smooth.
  • Then add the ground coriander, turmeric, coconut oil, soy sauce and honey and mix again until you have achieved a smooth paste.
  • Reserve 3 tablespoons of the satay sauce and set aside for making the pouring sauce later, cover and put in the fridge. Pour the rest of the satay sauce over the chicken pieces and rub into the chicken so that it’s thoroughly coated. Cover and place in the fridge for at least four hours but preferably overnight to marinate.
  • Before you cook the chicken you can prepare the salad.
  • Mix together the carrots, coriander, spring onions and chilli together in a large bowl.
  • To make the dressing pour the lemon juice into a small glass and whisk up with the ground coriander, salt and pepper until the salt has dissolved. Carefully pour the olive oil in, whisking all the while until the dressing has emulsified. Pour over your salad and set aside whilst you finish the satay chicken.
  • Turn your grill or griddle on to a high setting. Remove the chicken from the fridge and thread onto skewers until all the chicken has been used up. Place the chicken skewers under the grill and cook for 3-4 minutes each side.
  • Whilst the chicken is cooking you can make the pouring satay sauce by taking your reserved 3 tablespoons of satay sauce and placing it in a small saucepan with 100ml coconut milk. Stir together and heat gently until it reaches a gentle boil. Remove from the heat.
  • Serve your cashew chicken satay skewers over the carrot and coriander salad and drizzle over the satay pouring sauce.


Calories: 868kcal | Carbohydrates: 37g | Protein: 61g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 1119mg | Potassium: 1633mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10475IU | Vitamin C: 43.1mg | Calcium: 77mg | Iron: 6.6mg

Cashew Butter

Homemade cashew butter couldn’t be easier. Creamy delicious and all natural, made with 100% cashews and that’s it!

I am not reinventing the wheel with this recipe. It’s a tried, tested and truly paleo nut butter. It appears endlessly on the internet and all good paleo sites but I still wanted to include it here as part of my own Whole30 recipes as it’s such a godsend in these health driven times, so useful for including as part of my breakfasts, main meals and in particularly snacking.

How to make Cashew Butter

If on the off chance you have never thought to make your own nut butter you will be interested to hear that it is also perhaps one of the easiest recipes I have written about. All you need are 3 things:

  • unsalted cashews
  • a food processor
  • 12 minutes

The recipe below will simply state that you rip open your bag of cashews, throw them into the processor then press on. It’s fascinating to watch the cashews transform in 12 minutes, every so often giving them a bit of a scrape around so it all gets processed evenly.  In no time at all you will have a sweet, smooth and creamy nut butter.

Classic Nut Butter

This recipe here is for a classic nut butter, I haven’t put any fancy spices or married any other ingredients with it in at the end, I haven’t even salted it. This is because I want it to be used as base ingredient. If tomorrow I decide I would like celery sticks smeared with thai spiced cashew butter then I can toast the spices and include them at that stage. This way I don’t need a million differently flavoured nut butters living in my cupboards, which the other members of my household will be pleased about. Especially since I already have almond, walnut and pecan.

How to make ultra creamy cashew butter

The consistency of this cashew nut butter is also different from the almond butter I have written about before as here I wanted to take the processing a step further. I wanted a gentle butter that had been whipped into a creamy confection. This isn’t grainy and full of nut roughage but smooth and light as air. I achieved this merely by lengthening the time in the food processor. I also didn’t toast the nuts beforehand like I usually would for my almond butter, as I didn’t want the flavour to be too overpowering.

So, now it’s in my larder, I can breathe a sigh of relief as I have plans to be eating my nut butter this week as a dip for crudités, in my no-oat porridge and mixed with chopped dates to create little energy balls.

If you love cashew butter like me then why not try it in these recipes:

Easy Flourless Salted Chocolate Chip Cashew Cookies
Cashew Chicken Satay
Chocolate Tahini Energy Balls
Happiness Bread
Salted Date Caramel Banana Flapjacks

If you make this Cashew Butter then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.


Cashew Butter

Creamy delicious and all natural, made with 100% cashews and that's it!
Prep Time12 mins
Total Time12 mins
Course: Condiment
Cuisine: American
Servings: 32 servings
Calories: 52kcal


  • 300 g cashews


  • Tip the bag of cashews into your food processor and press on.
  • Keep a light eye on the processor, giving the mixture a scrape around every so often.
  • If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.


  • Cashew Butter is best stored in a cool dark place.
  • It keeps for a long time, but best eaten within 2 months.
  • If your cashew butter starts to develop an oily layer on top, this is perfectly normal. It's the natural nut oils. Just stir in and use as normal.


Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.6mg

Breakfast Quinoa with Cashew Cream

Breakfast Quinoa with Cashew Cream

I remember when Sunday mornings were relaxed affairs, luxuriously long lie-ins garnished with the Sunday papers and lashings of tea and bacon.

Then why pray tell did my alarm go off this morning at an ungodly time only for me to leap out of bed, load myself up with iPod and trainers and forsake my duvet sanctuary.  It can only mean that I have fooled myself again into thinking I’m a pseudo sporty spice and signed myself up for some sort of unnatural activity.

The only consolation to killing yourself on a 5k race, legs going like the clappers and breathing barely going at all, is the thought of a well deserved breakfast at the finish line.  Today, I concocted a runners special, full of fabulous protein and plump sweetness topped with silky cream.  The best thing about it is that it was gluten free and dairy free in disguise.  And when even the non-runners approved I knew I was onto a winner.

This recipe is for a crowd and is easiest made the night before, ready for friends coming over for brunch the next day or to feed hungry runners.  It’s also simple to scale down if you have your head screwed on and have opted to have breakfast in your duvet sanctuary.

Breakfast Quinoa with Cashew Cream

For the Breakfast Quinoa
125g dried fruit, I used a mix of sour cherries, cranberries and sultanas
1 lime
4-5 large oranges
1 pink grapefruit
250g quinoa
2 tbsp maple syrup
125g nuts, I used a mix of macadamias, pistachios and pecans

  1. First juice one of the oranges and the lime.  Pour over the dried fruit and set aside for at least 3 hours, or overnight if you are making it the night before.
  2. Juice the grapefruit, the other 3 oranges and measure.  For the 250g quinoa you need 500ml liquid so if there’s not enough fruit juice add another orange, or top with water if it’s still not enough.
  3. Heat the quinoa with the fruit juice and maple syrup in a saucepan until it comes up to boil, stirring occasionally.  Simmer the quinoa for around 15-20 mins until the liquid has all been absorbed and the quinoa is soft but with a slight nutty bite.  If you need more liquid, just add more water.  Once ready, remove from heat and leave to cool
  4. Meanwhile pour your nuts onto an oven tray and bake for around 10mins on 180°C, shaking them around halfway through so they don’t burn.  They should be just starting to turn golden when they are ready.
  5. Remove the nuts from the oven and leave to cool for 5-10mins.  Then either chop finely or pulse in a food processor until they are chipped into small pieces.  Set aside.
  6. If you are making this the day before then the quinoa, nuts and fruit can be added together the next morning.  Or just wait until the quinoa is cool and mix them together there and then.  Once mixed, top with the cashew cream.

For the Cashew Cream
150g unsalted blanched cashews
1 tbsp coconut milk
125ml water to blend
1 tsp vanilla extract
1 tsp maple syrup

  1. Cover the cashews with water and set aside to soak for at least a couple of hours or preferably overnight.
  2. Drain the water from the cashews and tip them into a blender.  Add the coconut milk, vanilla extract, maple syrup and 2/3 of the water and blend for 30 seconds.
  3. Scrape down the sides, pour in the rest of the water and blend for a further 30 seconds.  Check the consistency which should be like thick yoghurt and completely smooth.  Add more water if you think necessary.