This flavorful and versatile sauce is a modern and healthier take on Thai peanut sauce with no added sugar and lower sodium. And, since it is made with a seed butter, those with peanut or tree-nut allergies should be able to enjoy it. For variety, try a different seed or nut butter in place of the sunflower seed butter.
- as an accompaniment for fresh spring rolls or summer rolls
- drizzle it over an Asian-inspired bowl, tacos or taco bowl
- use as a dip for skewers or satay, veggies or fresh fruit
- toss it with hot-cooked noodles, vegetables, tofu, chicken or pork
- use as a dressing for a cold veggie, noodle or grain salad
- … the possibilities are endless
NOTE: Using fresh, raw garlic gives a more pronounced garlic flavor; using dried garlic powder softens the garlic flavor.
Makes: 2/3 cup sauce
1/3 cup sunflower seed butter, smooth or crunchy (no added sugar)
1/3 cup coconut or oat milk (no added sugar)
1 clove garlic, pressed or finely minced (or 1/8 teaspoon dried garlic powder)
1 tablespoon lime juice
1 tablespoon coconut aminos or Worcestershire sauce (low sodium)
2 teaspoons sesame oil
1 teaspoon white balsamic or rice vinegar
1/4 teaspoon red pepper flakes (optional)
- Place all ingredients into a medium-sized mixing bowl. Whisk together until smooth and well combined.
- Cover and refrigerate the sauce for at least 30 minutes to allow flavors to blend. Stir, then serve.
Store unused sauce in a covered container in the refrigerator for up to one week.
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