Peanut Sauce

Posted by on Jul 8, 2010 | Comments Off on Peanut Sauce

Smooth Peanut Sauce – quick, easy & yummy!

1/2 cup natural peanut butter (almond or cashew butter work too)
4 TBSP soy sauce
2 TBSP brown rice vinegar
1/2 tsp ground ginger
1/8 tsp cayenne pepper (or more)
1/2 cup water

  • Whisk all ingredients together.

Done! I Love a no-cook sauce 🙂

SIDE NOTES:

~ Our favorite way to eat this sauce is over noodles with a vegetable. Peas or broccoli work well. If using frozen peas, no need to thaw. Just add them to the pot w/ the noodles for the last minute or 2 of cook time. If using broccoli, chop up a few cloves of garlic & saute in oil for a few mins. Then add chopped broccoli & saute a few minutes longer – until crisp-tender & bright green, and mix in a few shakes of soy sauce. Of course, you can add any vegetable(s) you’d like. Other ways we enjoy peanut sauce is over a rice & veggie stir fry, over tempeh, or for dipping steamed vegetables. I’d imagine it works well w/ some chicken dishes too.

~ If serving kids, you might want to make their plates up before you mix in the cayenne.

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, Raw

If eating nut free, omit you can try making this using sunbutter instead of peanut butter.  If eating gluten free, be sure to choose a gluten free tamari/soy sauce.

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Here are 2 other versions that I go back & forth with, depending on what I’m pairing it with, and what ingredients I happen to have on hand.

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Crunchy Peanut Sauce

3 TBSP coconut oil (or sesame oil)
3/4 medium onion, minced
1 & 1/2 garlic cloves minced
3 tsp curry powder
1 & 1/2 cups coconut milk
1 & 1/2 TBSP soy sauce
1 & 1/2 TBSP natural sugar (or about 8 drops of liquid stevia)
3/4 tsp chili powder
1 & 1/2 TBSP lemongrass minced (I usually just use lemon juice & it’s fine)
3/4 cup crunchy, natural peanut butter

  • Heat oil in a pot over medium-high heat.
  • Cook onion & garlic until the onion is wilting, approx 2 mins.
  • Add curry powder & cook for 30 secs.
  • Add coconut milk, soy sauce, sugar, chili powder, lemongrass (or juice) & peanut butter.
  • Cook over very low heat, stirring constantly for 5 mins.

~ A bit more elaborate, more the *real deal*, but still pretty easy.

~ My friend Lynn shared this recipe with me a long time ago (thanks!).

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, Raw

If eating nut free, you can try using sunbutter instead of peanut butter (and sunflower seeds instead of peanuts).  If eating gluten free be sure to use a gluten free tamari/soy sauce.  If eating sugar free, use stevia or lakanto instead of sugar.

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Spicy Peanut Sauce

1/4 cup natural peanut butter
1 cup veggie broth
1 TBSP soy sauce
1 TBSP natural sugar (or about 6 drops of liquid stevia)
1/4 tsp red pepper flakes
3 TBSP toasted sesame oil
1/4 cup chopped peanuts
1 TBSP chopped fresh cilantro (or more)

  • Whisk together the peanut butter, broth, tamari, sugar, red pepper flakes & sesame oil.
  • Drain pasta & toss with sauce.
  • Add peanuts and cilantro.

~ Adapted from “Power Foods”

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Vegan, Grain Free, Raw

If eating nut free, you can try using sunbutter instead of peanut butter (and sunflower seeds instead of peanuts).  If eating gluten free be sure to use a gluten free tamari/soy sauce (and double check the ingredients of your broth if not using homemade).  If eating sugar free, use stevia or lakanto instead of sugar.



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