If you live a peanut-free life (or send your kid to a peanut-free school) this recipe for peanut-free “peanut” sauce will be perfect for you. If you are free to eat all the peanuts, then I’ve included the peanut-full version as well.
We love thai food, and tend to make chicken satay on the regular. We also enjoy piling up a bunch of leftovers on the dining table, pulling out a big bowl of warm water and a stack of rice papers, and making spring rolls at the table. Kids love this btw, it’s a great method for getting them to try new foods. We usually include greens, grated carrots, hard boiled eggs, fresh herbs (thai basil, mint), and shrimp or leftover chicken, or beef, or really whatever we have. Then I make up a few extra for lunch the next day.
This peanut sauce makes a tasty accompaniment while making an all-vegetable roll feel heartier. And now you can make it peanut-free. This recipe is Scarlet-approved, and it only takes a couple of minutes to whip up. Get my recipe for No-Peanut Peanut Sauce after the jump…
No-Peanut Peanut Sauce Recipe
The key to this recipe is using Sunbutter instead of peanut butter. You can purchase sunbutter pre-made, but it is very, very easy to make from plain old sunflower seeds. Here is our recipe: How to Make Sunbutter: The Best Sunflower Butter Recipe.
Ingredients:
3 tbls sunbutter (or you can use peanut butter, if you are into peanuts)
2 tbls soy sauce (or tamari, if you aren’t into gluten)
1.5 tbls rice vinegar
1 tbls honey
2 tsp toasted sesame oil (or you can use olive, vegetable, or canola oil. When I make this sauce with peanut butter, I use peanut oil)
Juice of 1 small lime
Sriracha (optional) to taste. When making for kiddos I don’t use any, for my husband I would use about a teaspoon
Directions:
Warm the sunbutter up in the microwave for about 20 seconds to make it nice and soft. Be sure to stir it if it has separated. Add all of the other ingredients and stir to combine. You can also throw in some grated fresh ginger and garlic – it’s really up to you. It’s nice with scallions as a garnish too. You can serve right away, or refrigerate it for about a week and use whenever you feel like it.
You can kinda go nuts with this, play around with it and see what you like best. It’s really so easy to whip together, there’s no reason to buy preservative-laden pre-made peanut sauces when you can make your own fresh peanut-full or peanut-free version.
Thank you for this simple, accessible recipe…peanuts or no, it looks to be a Weiner! Love the spring roll ideas especially; rice paper wrappers were a little daunting to me but your perspective makes it all seem easy peasy…I’m ON IT! : )