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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 minutes
Cook Time 0 minutes
Total Time 15 minutes
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 the 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 the 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
  • Store your leftovers in an airtight container or sealed Mason jar in the fridge for up to 1 week. If you want it to last longer, freeze it.

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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