PEANUT SAUCE - the best ever
This sauce is pure gold and I don't mean the color alone. It's the taste! Absolutely delicious and you'll hear me say, addictive too. If you are anything like me when it comes to sauces (a condiment queen) then double the recipe because it fabulous on almost anything. Here you see it paired with these yummy Vietnamese Salad Rolls. The pairing is a heavenly match made in 'your kitchen'. haha.
INGREDIENTS:
1/2 organic peanut butter - crunchy or smooth (I love the NUTS to You brand)
1 tbsp fresh ginger – minced
2 tsp garlic – minced
2 3 tbsp organic tamari, low sodium, gluten-free or coconut aminos for soy-free
Finger red chili, minced or dried chili flakes, red pepper paste or cayenne pepper, to taste
2 tbsp fresh lime juice
1 tsp toasted sesame oil
1-2 tbsp Lakanto, coconut or date sugar, to taste
Approx. 1/4- 1/2 cup water, as needed to create desired consistency
Sea salt, only if needed (coconut aminos isn't as salty as Tamari and some peanut butters are salt free)
DIRECTIONS:
TERI'S TIPS:
This sauce is pure gold and I don't mean the color alone. It's the taste! Absolutely delicious and you'll hear me say, addictive too. If you are anything like me when it comes to sauces (a condiment queen) then double the recipe because it fabulous on almost anything. Here you see it paired with these yummy Vietnamese Salad Rolls. The pairing is a heavenly match made in 'your kitchen'. haha.
- Sauce: condiment, dip, spread
- Yield: approx. 1.25 cups
- Prep time: 10 minutes or less
- Vegan, dairy, gluten free
INGREDIENTS:
1/2 organic peanut butter - crunchy or smooth (I love the NUTS to You brand)
1 tbsp fresh ginger – minced
2 tsp garlic – minced
2 3 tbsp organic tamari, low sodium, gluten-free or coconut aminos for soy-free
Finger red chili, minced or dried chili flakes, red pepper paste or cayenne pepper, to taste
2 tbsp fresh lime juice
1 tsp toasted sesame oil
1-2 tbsp Lakanto, coconut or date sugar, to taste
Approx. 1/4- 1/2 cup water, as needed to create desired consistency
Sea salt, only if needed (coconut aminos isn't as salty as Tamari and some peanut butters are salt free)
DIRECTIONS:
- Combine all ingredients (using just 1/4 cup liquid to start) but salt in a food processor, or blender.
- Blend until smooth (scraping down the sides of processor if using). Adjust seasonings and thickness as desired.
- Serve as a dip, with kebobs or cutlets, or thin with additional liquid and use as a salad dressing or sauce with spiraled raw veggie noodles topped with sautéed veggies such as peppers, onions, squash, snow peas, etc.
TERI'S TIPS:
- Be sure to taste test as you make this. Nut butters vary in consistency, sweetness and salty-ness. I love the Nuts to You brand. All of their butters are fabulous.
- You can store this sauce in a jar in the refrigerator for up to a week.