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While on Whole30, peanuts are one of the foods that are not allowed during the 30 days. I absolutely love peanut sauce so not being able to eat it for 30 days was a bummer. I decided to make my own Whole30 Peanut Sauce that would be compliant. This sauce gives me the creaminess and zing of traditional peanut sauce that I was looking for in a sauce.
The great thing about this recipe is you can easily tweak to your tastes. For more zing, add additional lime juice or lime zest. Add more crushed red pepper if spice is your jam. Add more coconut aminos if you want a little more sweetness. You can even add additional water to thin out the sauce and it becomes a dressing.
Dip in spring rolls (no rice paper if on Whole30), top a Thai inspired salad, or even use to make a Pad Thai dish. Add more liquids (water, coconut aminos, and lime juice) to make the sauce a marinade. Or you can use as a finishing sauce to grilled chicken. The uses of this sauce are endless!
This sauce can be whipped up in just a few minutes in a high powered blender, food processor, or I love using the chopper attachment on my immersion blender.
Be on the lookout for some recipes I used the sauce for and I would love to hear what you created with the sauce, too!
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- 1 Cup Almond Butter or any nut butter of your choice
- 1 Lime the juice and zest
- 4 T Coconut Aminos
- 1 t Crushed Red Pepper Flakes (more or less depending on your desired level of spiciness)
- 1/2 t Salt
- 1 T Fresh Ginger Peeled and chopped into small pieces
- 2 T Toasted Sesame Oil
- 4 T Rice Wine Vinegar
- 2 splashes Fish Sauce
- 4 T Water
Ingredients
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- Place all ingredients into a high powered blender or food processor and process until smooth and creamy.
