Description
Easy, versatile coconut peanut sauce! A satisfying sauce to use on noodle bowls, grain bowls, salads, and pizza. Gluten-free, dairy-free, and vegan.
Ingredients
Scale
- 1/2 cup creamy, unsweetened peanut butter
- 1/2 cup canned full-fat coconut milk (shake the can before opening and measuring)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon pure maple syrup (or honey or agave syrup)
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- salt to taste
Instructions
- Add all the ingredients to a bowl. Stir to combine, adding water by the tablespoon if needed to reach a pourable consistency. Transfer to a jar or airtight container.
- If sauce thickens in the fridge, mix with a teaspoon or two of water before using.
Notes
Paleo? Use creamy, unsweetened almond butter instead of the peanut butter and coconut aminos instead of the soy sauce. Add more salt, to taste, since coconut aminos aren’t as salty as soy sauce.
