Peanut Sauce
Make this versatile and flavorful sauce to use as a dipping sauce for veggies or fresh spring rolls. Drizzle on broiled tofu, baked sweet potatoes, or bowl meals.
Servings: 16 tablespoons
Calories: 53kcal
Ingredients
- ½ cup natural peanut butter
- 3 tablespoons lime juice or lemon juice
- 2 tablespoon gluten-free tamari or soy sauce
- 1-3 tablespoons water
- 1 tablespoon maple syrup, date syrup, coconut sugar, or granulated sugar
- 1-2 inches peeled fresh ginger (or 1/2 tsp powdered ginger)
- 1 clove garlic peeled
- dash cayenne to taste
Instructions
- Process peanut butter, lime juice, soy sauce, water, sugar, ginger, garlic, and cayenne in a blender until smooth.
- Thin with water to desired consistency as needed.
- Taste and adjust seasoning.
- Refrigerate for up to 2 weeks. Or freeze for up to 3 months.
- It will thicken when cold. Thin with water as needed before serving.
Notes
Variations:
- Substitute ½ teaspoon ground ginger for the fresh ginger
- Add 1-2 tablespoons cilantro or 1-2 green onions before blending.
- Peanut-Free: Substitute almond butter for peanut butter.
- Nut-Free: Substitute sunflower butter for the peanut butter.
- Sugar-Free: Decrease lime juice to 1 tablespoon. Omit sugar. Or sweeten with date syrup. Thin with coconut milk instead of water.
- Whisk together in a bowl. Mince ginger and garlic.
- Peanut Sauce will thicken when cold. Thin with water as needed before serving.
- Cut fresh ginger into 1-inch pieces and freeze for longer storage.
- Meal Prep Tip: Make this versatile and flavorful sauce at the beginning of the week to use as a dipping sauce for veggies or fresh summer rolls. Drizzle on broiled tofu, baked sweet potatoes, or Veggie Power Bowls.™
- Veggie Dip: Dip cucumbers, carrots, and celery.
- Pasta Sauce: Thin with coconut milk or pasta cooking liquid and toss with cooked rice noodles or pasta.
- Dipping Sauce for Fresh Spring Rolls: Wrap leftovers—vegetables, tofu, tempeh plus shredded carrots, cucumber strips, and fresh herbs in rice wrappers.
- Asian-Style Salad: Toss with napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and cilantro.
- Wrap: Include in a flour tortilla or collard wrap stuffed with vegetables and tofu.
- Veggie Drizzle: Drizzle over roasted or steamed vegetables.
- Veggie Power Bowl™: Drizzle over a bowl meal of cooked quinoa, baked tofu cubes, roasted broccoli, and microgreens. Top with chopped peanuts.
- Broccoli Salad: Toss with finely chopped broccoli or broccoli slaw, sliced green onions, chopped red bell pepper, and cilantro.
- Stir Fry: Stir into stir-fried vegetables and tofu just before serving.
- Sweet Potato Topping: Drizzle over baked sweet potatoes topped with sautéed kale.
Nutrition
Serving: 1tablespoon | Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 162mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg