This Thai influenced peanut sauce is very versatile and can be used either as a dipping sauce for your vegetables or satay, tossed with your favorite noodles, or even used as a salad dressing. The possibilities are endless, and it’s super easy!
3/4 cup peanut butter, we recommend peanut butter that is just peanuts and salt. Choose a peanut butter with no added sugars or emulsifiers.
1- 13.5 oz. can of coconut milk, you could replace with low fat coconut milk if you prefer.
Juice of 1/2 a lime
1 garlic clove
1 tsp. Bragg’s or soy sauce
1 Tbsp. agave nectar
1 Tbsp. apple cider vinegar
2 Tbsp. red chili paste
1 Tbsp. sesame oil
1 tsp. ginger, fresh or ground
1 tsp. vegan worcestershire sauce
Method of prep:
Place all ingredients into a blender or food processor. Blend until smooth and uniform, scraping down the sides.
Pour ingredients into a medium sized pot. Heat on the stovetop on Med/Low stirring often to prevent sticking. Heat until the sauce starts to thicken a little and is heated thoroughly. Roughly 8-10 minutes.