Coconut Peanut Sauce with Allergy-Friendly Options
1
quartOne of our favorite and most versatile blender sauces. It can be made vegan, peanut- and tree nut-free, soy-free, gluten-free, and is by default dairy-free. Enjoy on wheat or rice peanut noodles, as a dipping sauce for lettuce wraps and summer rolls, thinned and used as a salad dressing… so many uses.
Ingredients
2 T minced garlic
1 thumb-size knob ginger, peeled and coarsely chopped
1.5 C natural no-sugar-added unsalted peanut butter, sunflower seed butter, almond butter or tahini
.25 C soy sauce, wheat-free tamari or coconut aminos
.25 C rice vinegar
.25 C sesame oil
.25 C sugar (use only 2 T if using a sweetened nut or seed butter)
2 T fish sauce (I like Red Boat brand) (substitute more soy sauce, tamari or aminos for veg*n)
1 can (13.5 fl oz) full-fat coconut milk, shaken well before opening (recipe was developed with Chaokoh brand)
1-2 C water, broth or juice to thin, depending on application
Directions
- In 2 quart or larger blender jar combine all ingredients except water, broth or juice. Blend until smooth, alternating low to high speeds if needed. Stop and scrape down the jar a few times.
- Store in closed jar in refrigerator up to two weeks. Add water, broth or juice to thin just before using sauce.
Notes
- Coconut Peanut Salad: This is like a summer roll in a bowl. Load a salad bowl with greens; shredded carrots, cabbage, red or yellow bell peppers; bean sprouts; sliced boiled potatoes; sliced hard-boiled eggs, cooked shrimp, and/or shredded or roasted chicken; aromatic herbs like cilantro, basil, mint, even a little dill. Serve coconut peanut sauce thinned with a few tablespoons of water or citrus juice as dressing with some chili oil on the side.
- As a dipping sauce: Thin with a little water or orange juice and add gochugaru flakes to taste.
- Serve with chili oil and/or chili crisp on the side.
