Healthy Thai Peanut Sauce (vegan, gluten free, oil free)
Updated: Jul 13, 2020
This is one of the sauces that is in my fridge at ALL times. I make it weekly on Sundays as part of my meal prep, and use it on many many things!
It is excellent as a dressing for salads, as an addition to cooked vegetables, or drizzled on top of roasted sweet potatoes, and brown rice. It's also delicious mixed with whole grain noodles and greens, and chilled in the fridge for a simple summer dinner.
Please share with me the ways you are using it, or any modifications or suggestions you have!
1/2 cup powdered peanut butter
1/4 cup water
Juice 1 fresh lime
2 Tbsp soy sauce or coconut aminos
2 Tbsp maple syrup (low calorie option here or can sub monk fruit or erythritol)
1 Tbsp grated fresh ginger
1/4 tsp coconut extract (optional, but recommended)
Dash of crushed red pepper or sriracha seasoning to taste
In a blender or food processor, combine all ingredients. Puree until smooth. For a thicker sauce, add more powdered peanut butter, 1 Tbsp at a time. Store refrigerated in a covered container for up to 1 week.