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picture of pouring nut free thai peanut sauce into bowl

Thai "peanut" sauce recipe (nut free)

Tara Klippert
This recipe is peanut free, soy free, dairy free, gluten free and vegan.
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Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Condiment
Cuisine Thai
Servings 3
Calories 331 kcal

Equipment

  • Food processor or blender

Ingredients
  

  • 1/2 cup sunflower seed butter
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp chili garlic dressing
  • 1 lime
  • 1 tbsp fresh ginger
  • 2 tbsp brown sugar (or coconut palm sugar)
  • 1/2 tsp salt

Instructions
 

  • Add 1/2 cup of sunflower seed butter to your small food processor
    picture of sunflower seed butter added to food processor
  • Add all remaining liquids to the food processor (coconut aminos, rice vinegar, chili garlic sauce, and fresh squeezed lime)
    picture of coconut aminos, rice vinegar and chili garlic sauce added to food processor
  • Chop fresh ginger and add 1 packed tbsp full of it into the food processor
    picture of cut up ginger next to food processor
  • Add all remaining dry ingredients to food processor (brown sugar and salt).
    close up on all ingredients added to food processor
  • Now you are ready to blend!
    picture of food processor prior to blending
  • Blend everything in your food processor until it has a smooth consistency
    picture of blending

Video

Nutrition

Calories: 331kcalCarbohydrates: 26.4gProtein: 9.5gFat: 21.4gSaturated Fat: 2.7gPolyunsaturated Fat: 8gMonounsaturated Fat: 10.7gSodium: 850.9mgPotassium: 105.9mgFiber: 5.4gSugar: 17.7g
Keyword dairy free, gluten free, grain free, paleo, soy free, vegan
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