Peanut Sauce Recipe
- 3/4 cup creamy peanut butter see notes!
- 1/2 cup low sodium tamari or soy sauce (see notes)
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1/4-1/2 teaspoon red chili flakes
- 1 tablespoon coconut sugar
- 1/2 inch knob fresh ginger peeled
- 1 clove garlic peeled
- 1/4 cup coconut milk or water
In a small blender (I used a NutriBullet) combine all of the ingredients. Blend until smooth. Taste test to see if you prefer a stronger peanut flavor (add more peanut butter), more salt (add tamari), more tang (add vinegar), or more sugar. If you prefer a thinner texture or would like the flavor to be more subtle/diluted, add more water or coconut milk.
Store in an airtight container in the refrigerator for up to 1 week. Sauce may thicken when cold. Allow time to defrost or add more coconut milk to thin as needed.
The brand of peanut butter I use is no-stir and has salt + sugar added to it. Depending on which brand you use, you may need to add more salt or sugar to the recipe, or use less liquid since oil-free peanut butters tend to be very runny.
I prefer to use tamari since it's gluten-free but regular soy sauce will work the same. You may need to use a bit less if you don't have low sodium tamari or soy sauce.
Nutrition Facts are for entire recipe which makes approximately 2 cups.
Calories: 1501kcal | Carbohydrates: 63g | Protein: 57g | Fat: 124g | Saturated Fat: 33g | Sodium: 5180mg | Potassium: 1610mg | Fiber: 13g | Sugar: 28g | Vitamin A: 150IU | Vitamin C: 0.9mg | Calcium: 115mg | Iron: 8.1mg