Kebabs with NOSH Cashew Almond Sauce


Alright, friends. Our first recipe post – long overdue – is a good one!

This is a mind-blowing suggestion we love to throw in when people ask us, “So…besides putting this stuff on toast….what the heck do I eat it on?”

Great question! we say. Sure, it’s a spread. But it’s also a rich and savory addition to your favorite grilled meat or veggie kebabs. People tend to perk up when we talk about kebabs and dipping sauce. They’re universally loved. Anyway, here’s the lowdown on this awesome sauce. (Ha!)

Disclaimer: The instructions you see in pretty much all of our featured recipes are more like guidelines, because Lauren rarely measures exact amounts when cooking. So only experiment if you enjoy living dangerously. Carpe diem!


  • 1-1.5 lbs of your favorite protein (chicken, pork, tofu would all be yummy. If you choose tofu, keep in mind that you’ll want to squeeze out excess moisture and consider seasoning it more generously).
  • Suggested marinade: grapeseed oil, coconut aminos, curry powder, kosher salt, and red pepper flakes
  • A generous assortment of chopped produce (we used Vidalia onion, yellow squash & zucchini, and pineapple)
  • 2-3 scallions, sliced (garnish)


  • 2 heaping tablespoons NOSH Cashew Almond butter
  • 1 Tbsp rice vinegar
  • A few good shakes of soy sauce/tamari, liquid aminos, coconut aminos, or other soy sauce alternative
  • Roughly 1/2 tsp Sriracha sauce (adjust more or less, depending on how spicy you like it)
  • 1 clove garlic, finely minced
  • Roughly 1/2 inch of a knob of fresh ginger, finely minced or grated with a zester
  • Toasted sesame oil, just a little to finish


Slice protein into uniform chunks that are small enough to cook quickly but large enough to stay intact on a skewer. Do the same with your veggies. Toss them into a bowl, season generously, and mix well for even coverage. We used curry powder, red pepper flakes, coconut aminos, and a little grapeseed oil as the marinade. Let this chill for about an hour in the fridge.

Remove from the refrigerator and thread chunks in an alternating order on your skewers.**

Here’s where you get to decide if you want to grill or broil. We broiled because, frankly, we didn’t feel like firing up the grill. We used a lightly greased pan with a broil grate and set the rack one rung from the top of the oven. You’ll want to flip your kebabs once about 5-6 minutes into broiling, once you see some nicely browned edges developing.

While your kebabs are cooking, mix up the sauce ingredients, adjusting amounts according to your preference.

Serve kebabs with sauce on the side and sprinkle the whole mess with scallions. And might we suggest making extra sauce…you will need it.

**Note: If you use bamboo skewers, make sure to soak them in water for at least 30 minutes prior to grilling or broiling.