MAKES 2/3 cup
It didn’t seem like a big deal to me to give up peanuts until I remembered the decadent deliciousness that is peanut sauce. Veggies dipped in peanut sauce. Grilled chicken satay dipped in peanut sauce. Shredded beef is wrapped in a butter lettuce leaf with diced red onion and drizzled with peanut sauce. You get the idea. Then Sunbutter entered my life with its creamy, nutty-flavored goodness, and I got creative.
INGREDIENTS
• 2 tablespoons lime juice
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon coconut aminos
• 1/4 teaspoon powdered ginger
• 1/2 teaspoon rice vinegar
• 1/4 cup sunflower seed butter (no sugar added)
• dash ground cayenne pepper (optional)
• 1/4 cup coconut milk
This sauce never met a raw veggie it didn’t like.
DIRECTIONS
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process it until it’s blended and smooth. Store it covered in the fridge.
You know how you could do that?
Try almond butter in place of the sunflower seed butter.
