One year ago this week, The Nessy Kitchen went live with Asian Lettuce Wraps and Peanut Sauce as its first recipe! Have you tried them yet? The star of those wraps truly is this tasty peanut sauce and so I decided that it was time that it got its own page with other ideas of how to use it too. I hope you decide to give it a try. And a huge thank you for your support of The Nessy Kitchen so far! <3
The Ingredients
- Peanut Butter– I typically use smooth natural style peanut butter. Feel free to use crunchy if you want to give the sauce some texture. I would add about ½ tablespoon more peanut butter if using crunchy.
- Coconut Aminos– You can also use soy sauce.
- Lime Juice
- Garlic Powder
- Ground Ginger
- Red Pepper Flakes- You could use a couple dashes of hot sauce such as sriracha instead.
- Water
The Method
- Whisk together all of the ingredients until combined.
Leftover Storage
Store leftover sauce in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. You may need to stir in a bit of additional water.
Ways to Use Peanut Sauce
There are so many ways to use this tasty sauce! As a dip for vegetables, as a sauce on fresh spring rolls, drizzled on lettuce wraps, as a salad dressing or try it in place of the sauce in this stir fry!
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free / Paleo - If you use sunflower seed butter in place of peanut butter.
- Vegetarian
- Vegan
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Ingredients
- 3 tablespoon peanut butter
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2-3 tablespoon water
Instructions
- In a small bowl, whisk together all of the ingredients except for the water.
- Whisk in the water, starting with 2 tablespoon and adding more if necessary to reach desired consistency.
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