This is a copycat recipe for that amazing Cheesecake Factory Tamarind Cashew Dipping Sauce. They serve it with their avocado egg rolls and their lettuce wraps.
We appreciate your support
This post may contain affiliate links. Life Currents participates in several different affiliate programs. Links in this post may be affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information see here.
I have readers from all levels of comfort and experience in the kitchen on my site – and I get lots of questions about recipes: what ingredients to use, where to find ingredients, hows and whys.
To better serve all readers on Life Currents, I’ve made a commitment to put lots of information in my posts, including helpful tips, tricks, essential cooking information, and delicious similar recipe ideas.
If you’d like to skip over that information, please simply use the jump to recipe button at the top, or scroll to the bottom of the page where you will find the easy printable recipe card.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Or, if you make this recipe, tag @lifecurrents on Instagram.
Or you can upload a photo (I would love to see) via the pin.
Back to that sauce
It’s so good, sweet and tangy, kicky sauce made with vinegars, cilantro, garlic, honey, tamarind, and cashews along with some spices. It’s rich and delicious. Oh my gosh I could dip everything in it.
Previously, I made Air Fryer Avocado Fries to go with it. But it’s so good I wanted it to have a post of its own.
What is tamarind?
Tamarind is a fruit native to Asia and northern Africa.
The tree grows pods that are about 5-inches long, that contain small seeds and a sour-sweet pulp.
Tamarind is one of the ingredients in Pad Thai that makes the dish so delicious.
It’s also an ingredient in Worcestershire sauce.
What is tamarind concentrate?
They take that tamarind pulp, harvest it, and turn it into cakes, blocks, or paste.
Normally tamarind paste and tamarind concentrate are the same product. They come in jars and are thick and smooth but spoonable.
It’s worth the time and money to find buy the tamarind paste for this sauce. It’s got a great fruity sweet and sour to a tangy and tart flavor.
Sometime you will find tamarind pulp in the stores. This tamarind pulp is different than paste or concentrate, because it’s the compressed cake form of the skinned whole fruits.
Tamarind pulp needs to be first soaked in boiling water and then rubbed through a sieve or strainer to remove the fibers and any seeds.
It may be worth buying a block of tamarind pulp rather than the ready made up paste depending on how often you use it, as the block will keep longer, and you can reconstitute the amount you need with water to make a paste.
But, if you’re only making this recipe with the tamarind, you only need ½ a teaspoon, and the recipe makes a nice big batch. So I like the small jar of tamarind concentrate for the convenience.
I bought my (affiliate link) tamarind concentrate through Amazon, but I’ve also seen it in Mexican markets, Asian markets, and Middle-Eastern markets.
What can I serve with this sauce?
It’s delicious on any roasted veggie. Or, dip some raw veggies into it.
Try making these finger foods to dunk into it.
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
Tamarind-Cashew Dipping Sauce Recipe
Tamarind-Cashew Dipping Sauce
- 1 tablespoon white vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon tamarind concentrate or paste
- ½ cup honey
- 1 tablespoon granulated sugar
- 1 pinch powdered saffron or turmeric
- ½ cup chopped cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- ¼ cup olive oil
- Stir together vinegars, tamarind paste, honey, sugar, and saffron or turmeric in a small microwave safe bowl, and microwave for 1 minute. Stir until tamarind and sugar are dissolved.
- In a blender, puree tamarind mixture, cashews, cilantro, garlic, onions, pepper, cumin, and oil. Pour mixture into a bowl. Refrigerate until ready to use.
Serving amounts will vary depending on how much you eat. It makes a nice big batch of sauce.