Can Nut Butter Replace Santan in Malaysian Cooking?

Here is something nobody told you: cashew butter blended with water is creamy, rich, and works in curries and soups almost exactly like santan, with far less saturated fat and a meaningful protein boost. Walnut butter deepens rendang marinades. Almond butter thickens sauces without the cholesterol load. Your favourite food does not need to change. It just needs an upgrade. If you can keep everything that makes Malaysian cooking extraordinary and quietly make it healthier, so why wouldn’t you? What is one recipe in your rotation you would want to try this with?