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.
- 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.
- Before serving, top with fresh cilantro and peanuts.
note: this sauce can be refrigerated in an airtight container, for up to one week.