Peanut sauce has been making appearances all over town lately. Whether it’s being drizzled over a Buddha Bowl, served alongside spring rolls, or exposing itself to everyone on the internet, it is everywhere.
Not only does this peanut sauce contain minimal ingredients, but it takes next to no time to prepare. Combine everything in a pot and gently warm it, and you’re ready to make your vegetables taste 10x better. I can attest to the fact that this is the reason I’ve been eating so much rice and vegetables lately.
The texture is so wonderfully creamy, and you can even take it one step further and blend it with an immersion blender. I personally like it the way it is. If you finely mince the garlic and ginger with a microplane zester, it provides a fairly smooth result and you get more of a kick in each bite.
I’ll be posting a Buddha Bowl later this week that pairs beautifully with this sauce. You can pour it over anything your heart desires. It’s delicious on roasted potatoes if you’re looking to take a break from ketchup.
- ¾ cup Peanut Butter (100% peanuts, no additives)
- 1 ¼ cup Coconut Milk (Lite or full fat)
- 3 Tbsp Coconut Sugar
- 1 Tbsp Soy Sauce (Tamari for GF)
- 1 tsp Rice Vinegar
- 1 tsp minced Garlic (1-2 cloves)
- 1 tsp minced Ginger Root
- ½ tsp Chili Flakes
- ½ tsp Sea Salt
- Peel and finely mince your garlic and ginger (a microplane zester works well) and add all ingredients to a medium sized pot.
- Gently warm the pot on the stove. Stir to prevent any sticking to the bottom. Add more milk or water if you'd like it thinner. You can use an immersion blender to make the sauce completely smooth.
- Once warmed, you’re ready to serve it. Store leftover in a jar, wait for it to cool, then store in the refrigerator for a week. When reheating, you may have to add a splash of water to thin it out.