An easy coconut peanut sauce is a useful and delicious staple in the plant-based repertoire.
I’m all for shortcuts and usually find bottled peanut satay sauce beyond acceptable, even delectable. But when I have all these ingredients on hand (most are staples for me), I enjoy making this luscious peanut sauce or salad dressing.
This delectably rich dressing works well on Asian-influenced salads, cold or hot noodles, rice bowls, tofu and tempeh dishes, and simply steamed green veggies.
I call for this dressing as an option here and there throughout the site, so I wanted it to have its own page, short and sweet as it is! This makes about 1 1/2 cups.
- 1/2 cup natural peanut butter (smooth or chunky)
- 3/4 cup light coconut milk
- Juice of 1 lime
- 2 tablespoons tamari or natural soy sauce
- 2 teaspoons grated fresh or jarred ginger
- 1/2 teaspoon sriracha or other hot sauce, to taste
- 2 teaspoons agave nectar
- Crushed peanuts or sesame seeds for garnish, optional
- Combine the ingredients in a small mixing bowl and whisk together until completely blended. If the peanut butter is very dense, you might need to use a food processor or blender.
- Transfer to a serving container; a spouted cruet works well. Garnish the top with a sprinkling of crushed peanuts or sesame seeds.
- Use at room temperature as a dressing or sauce. Cover and refrigerate any unused portion.
Amount Per Serving:Calories: 97Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 298mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
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