“Peanut” (No Peanut) Sauce

“Peanut” (No Peanut) Sauce — a sauce made with almond butter versus peanut butter, for those avoiding peanuts. If you’re a peanut lover, substitute peanut butter!  You can also substitute any other nut butter, including sunflower seed butter:

Yield: 6 servings

Combine the following in a blender or food processor and puree:

  • 3 Tablespoons grated ginger (one 3″ piece)
  • 1 jalapeno, seeded, chopped
  • 1 cup cilantro leaves (approx 30 stems), coarsely chopped
  • 8 green onions, sliced
  • 2 garlic cloves, minced
  • Juice of 1 lime (approx 1/8 cup)
  • 1/2 cup almond butter (mine was creamy & included salt, but you can sub chunky and/or unsalted)
  • 2 Tablespoons coconut aminos (or soy sauce, if you aren’t avoiding gluten)
  • 3 Tablespoons vegetable broth, chicken broth or water
  • 1/2 teaspoon salt

Taste, and adjust seasoning.  Add sriracha or other hot sauce if you want it spicier. Adjust consistency with more broth or water, or even a teaspoon or more of sesame oil, which might also enhance the flavor. Play around with it and make it your own! <smooch!>

This was created because I wanted noodles and peanut sauce — but I can’t keep peanut butter or peanuts in the house for the temptation to gorge. I’ve got much more self-control around almond butter and almonds … and I tend toward Paleo which doesn’t include peanuts … and a lot of you out there can’t have peanuts … so this recipe was born!

Mr. Batch ate it over rice noodles with tofu, edamame and shrimp — pescatarian, but leave out the shrimp and it’s a vegan meal. I ate mine over sweet potato noodles with chicken and spicy sausage. We sprinkled chopped, toasted almonds for added texture:

The veggies I included were sliced onion, carrots & zucchini that I sautéed with grated fresh ginger and garlic:

Another use for this recipe would be as a dipping sauce for a veggie plate. How else might you use yours?

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