This is a Thai Peanut Sauce with no peanuts! Instead it uses almond, cashew, or sunflower butter. Whisk it together in less than a minute. Tasty, sweet, and slightly spicy, it makes an incredibly delicious sauce for Chicken Satay, sautéed veggies, spring rolls, or a raw vegetable dip. Use it as a marinade or dressing for chicken and meats. Unlike most peanut sauces, it’s free of sugar and nightshades!
Since peanuts are legumes, they’re not considered part of the Paleo Diet. I agree. Peanuts are also high in molds from the ground, which create aflatoxins, tasteless carcinogenic compounds released by the molds. So I stay away from peanuts and peanut butter. Check out my yummy recipe for Homemade Nut Butters in Minutes using a superblender. I make nut butters with sunflower seeds, pumpkin seeds, almonds, Brazil nuts, cashews, coconut flakes – just about anything except peanuts. This Peanut-free sauce is Paleo and raw, made without gluten, grain, sugar, animal products, or nightshades. Just stir and serve. 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)
- Plenty of black pepper
- 2 pinches each of whatever pleases you: ground turmeric, cumin, coriander, fenugreek, cardamom, and ginger
- 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!