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Cashew Butter Jackfruit

29.09.2020 16:43

Ingredients: Serves 3-4 for 3 meals


1 tablespoon coconut oil

1 red onion, thinly sliced

3 cloves garlic, minced

3 cans jackfruit, drained and rinsed

1 teaspoon black pepper (to taste)

˝ teaspoon salt (to taste)>

˝ teaspoon cayenne pepper (to taste)

ź teaspoon cumin

Cashew Butter Sauce

60 grams cashew butter

3 tablespoons coconut aminos

1 tablespoon olive oil

2 tablespoons lemon juice

1 tbsp finely grated ginger

˝ teaspoon black pepper

Water to thin if needed



To prepare the jackfruit, heat the coconut oil in a large frying pan over medium heat. Once the pan is hot, add the onion. Sauté for about 5 minutes, or until the onion is translucent and fragrant.

Add the garlic, jackfruit, and spices to the pan. Cook, stirring occasionally, for another 5 minutes. Shred the jackfruit using the back of a wooden spoon.

For the sauce, add all of the ingredients to a jar or container and shake to mix well. Add water if necessary to thin to a pourable consistency.

Pour the sauce over the jackfruit mixture and stir well to coat. Taste and add seasoning if needed.

This can be refrigerated for up to 3 days in a sealed container and reheated in a frying pan for any of the recipes if desired.

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