This healthier peanut sauce is a delicious, multi-purpose sauce, dressing, and dip in one! Thin it with a touch of water for a pourable salad dressing and sauce for noodles, or skip the water altogether for a thick and creamy dip. Creamy white beans provide extra nutrition and volume without taking away from the rich peanut butter flavor. And fresh ginger, garlic, and lime make this vegan peanut sauce completely irresistible! Contains no oil, coconut, or gluten.Yield: makes 1 ½ cups of sauce
1 ½cupscooked cannellini beans, rinsed and drained - See Notes.
⅓cupnatural peanut butter
2tablespoonssoy sauce or tamari - Look for certifed gluten-free tamari if needed.
2tablespoonsplain rice vinegar
2tablespoonslime juice
2tablespoonsmaple syrup
1clovegarlic, peeled and chopped
1small thumb size piece offresh ginger, peeled and zested or minced (about 1 tsp)
½teaspoonred pepper flakes - Or more if you like it spicy!
2 to 3tablespoonswater, depending on desired consistency
Instructions
Combine all ingredients except the water in a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
For a thinner, pourable consistency add 2 to 3 tablespoons water, and blend again. Taste and adjust seasonings as desired. The sauce will thicken once chilled. Add another splash of water now or later as needed.
Serve right away, or refrigerate until ready to use. Making this sauce in advance is great and allows the flavors to mingle.
Notes
*Chickpeas are another great option if you don't happen to have cannellini beans. Note that the sauce will be a lot thicker with chickpeas (and not quite as creamy), so you'll need to increase the amount of water to achieve a pourable consistency.StorageStore leftover sauce in the refrigerator for up to 4 days.The peanut sauce will thicken once chilled. Simply whisk in more lime juice or water as needed for consistency.