Punched up with bold ingredients like soy sauce and sambal oelek, this creamy, luxurious sauce is equally at home as a dip or a dressing. Cashews, more than any other nut, blend up ultra-smooth and buttery after a brief soak thanks to their high-starch and low-fiber content. Eat it by the spoonful; toss it with cold soba noodles and crunchy vegetables; spoon a dollop under roasted brussels sprouts; or slather it in a lettuce wrap.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
Sauce
1
cup raw cashews
1
1″ piece ginger, peeled, coarsely chopped
2
Tbsp. fresh lime juice
2
Tbsp. soy sauce, preferably low-sodium
1
Tbsp. honey
1
Tbsp. sambal oelek
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (optional)
Broccolini and assembly
2
Tbsp. extra-virgin olive oil
2
bunches broccolini (about 1 lb.), trimmed, halved lengthwise
Kosher salt, freshly ground pepper
4
scallions, dark and pale green parts only, thinly sliced on a diagonal
Preparation
-
Sauce
Step 1
Place 1 cup raw cashews in a small saucepan and pour in water to cover by 1″. Bring to a boil, then remove from heat and let sit until cashews are tender, at least 30 minutes and up to 1 day. Cover and chill if soaking longer than 2 hours.
Step 2
Drain cashews and transfer to a blender (preferably high-speed) or food processor (sauce will not be quite as creamy). Add one 1″ piece ginger, peeled, coarsely chopped, 2 Tbsp. fresh lime juice, 2 Tbsp. soy sauce, preferably low-sodium, 1 Tbsp. honey, 1 Tbsp. sambal oelek, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (if using low-sodium soy sauce), and ⅓ cup water and purée until very smooth, about 4 minutes (makes about 1¼ cups).
Do ahead: Sauce can be made 4 days ahead. Cover and chill. Loosen with a splash of water and season with more salt if needed before using.
-
Broccolini and assembly
Step 3
Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Arrange 2 bunches broccolini (about 1 lb.), trimmed, halved lengthwise, in a single layer in skillet and season with a large pinch of kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Reduce heat to medium and continue to cook, tossing occasionally with tongs, until broccolini is charred in spots and crisp-tender, 6–8 minutes longer. Season with freshly ground pepper; taste and season with more salt if needed.
Step 4
Spread sauce on plates or a large platter; arrange broccolini on top. Scatter 4 scallions, dark and pale green parts only, thinly sliced on a diagonal, over.
