Summary: As I mentioned in my recent “What I eat in a day” post, I’ve been messing about with various satay or peanut sauces for a while. I really wanted something that was able to be a full on satay sauce or thinned out as a salad dressing. I’ve tried so many variations, trying to get the perfect flavour and texture. I did hit on a good thing but it involved using a commercial curry paste and then I would end up throwing away half a jar of curry paste. Not cool. After some experimentation, the flavour was there but the texture was off. Somehow the peanut butter never fully integrates in the sauce. I tried microwaving it but still it wasn’t quite there. Then I decided to chuck everything in the food processor and BAM! This is perfect! We used it as a dressing for a grain bowl and on a stir fry and it was amazing. You can add a little more water if you want to thin it out or leave it thick. We like the spicy but start with half the sriracha and work up if you are unsure of the heat.
Ingredients
- 2 tblsp soy sauce or tamari
- 3 tblsp peanut butter
- 2 tblsp sriracha
- 1 1/2 tblsp maple syrup
- 1 tblsp tahini
- 2 tblsp rice wine vinegar
- 1 tblsp garlic oil
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- Combine all ingredients in food processor/blender/bullet and pulse.
You might also like
Recipe: Thai Peanut Salad {Vegan & GF}
January 9, 2020
Recipe: Special Occasion Stuffing Muffins {Vegan & High Protein}
December 2, 2019
Recipe: Caramelised Onion, Freekah and Lentil Soup
September 8, 2019
Leave A Reply