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Ginger Butterscotch Sauce

Ginger Butterscotch Sauce

serves about 6


1 cup (125g) maple sugar

1/2 cup (70g) cashews

3/4 cup (180ml) water

2 inch piece (35g) fresh root ginger, peeled

pinch salt


  1. Add the cashews, water and ginger into a blender (I used my NutriBullet), and blend until completely smooth.

  2. Then, add the maple sugar into a medium sized pan, and pour the smooth cashew cream on top. Place the pan onto a low-medium heat, and stir everything together for about 4-5 minutes, allowing it to thicken and gradually bubble sightly.

  3. When the sauce has thickened into a caramel consistency, remove it from the heat and pour it into a jug to serve. In between servings, store it in the fridge (this will cause it to thicken slightly, but stir it together or quickly warm it through again to regain a more fluid consistency before serving).

ginger butterscotch sauce
ginger butterscotch sauce


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