Thai Peanut Butter Sauce

The weather in Michigan is always unpredictable and last week was no exception. Our temperatures soared from a chilly 32º F. up to a humid 81ºF. The extreme heat felt amazing, and I found myself playing around with fast and easy treats to make on a hot summer day.

Today, I’m sharing my Vegan Thai Peanut Butter Sauce. This sauce is delicious (if I do say so myself) and very versatile. Use it as the perfect dip for Spring Rolls and cut-up veggies, or use it as a sauce to make a delightful Pad Thai.

---

INGREDIENTS


Start to Finish: 10 minutes

Makes: 3 cups

• 1 ½ cups creamy peanut butter

• ¾ cup unsweetened coconut milk

• ½ cup agave nectar

• ¼ cup gluten-free soy sauce

• 2 tbsp gluten-free sriracha

• 5 roasted garlic cloves (or to taste)

• juice of 1 lime (around 2 tbsp)

• fresh ginger, grated

• freshly chopped cilantro and peanuts, optional

INSTRUCTIONS

1. In a small bowl, whisk together the peanut butter, coconut milk, agave, soy sauce, sriracha, garlic, lime juice and ginger. Blend until the sauce is nice and creamy.

2. Before serving, top with fresh cilantro and peanuts.

note: this sauce can be refrigerated in an airtight container, for up to one week