This is a Paleo Thai Peanut Sauce with no peanuts! Instead of peanuts, it uses almond butter or sunflower butter. You can stir it up in one minute flat. Tasty, sweet, and slightly spicy, it makes an incredibly delicious sauce for salads, chicken satay, spring rolls, or a dip for vegetables. Use it as a marinade or dressing for chicken and meats. Since it is a legume, peanuts are not part of the Paleo Diet. Peanuts are high in molds (from the ground) and aflatoxins, tasteless carcinogenic compounds released by the molds. So I stay away from peanuts and peanut butter. Instead I make yummy nut butters in moments in my superblender using sun seeds, pumpkin seeds, almonds, anything but peanuts. This No-Peanut Sauce is also gluten-free, grain-free, sugar-free, vegan, raw, and nightshade free. Just stir and serve. Try it on Paleo Chicken Satay! Makes 1 cup sauce.
- 1/2 cup unsweetened coconut milk or filtered water
- 1/2 teaspoon unprocessed salt
- 3 teaspoons live apple cider vinegar, lemon or lime juice
- Sweeten to taste with 3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
- 1 clove garlic, crushed
- 1/2 cup smooth, roasted unsweetened almond butter, cashew butter, or sunflower butter. (Check the label for sugar)
- 2 teaspoons toasted sesame oil (optional)
- Black pepper to taste
- 2 pinches each of whatever pleases you: ground turmeric, cumin, coriander, fenugreek, cardamom, and ginger (all optional)
- In a small bowl or blender, stir together the coconut milk, salt, vinegar, lemon or lime juice and sweetener.
- Add crushed garlic, almond butter, sesame oil, black pepper, and spices. Stir until smooth. Add sweetener or salt to taste. If it is too thick, add a bit more coconut milk. Enjoy!