Emulsifier Free Vegan Peanut Satay Sauce
Total time18 min
Prep time10 min
Cook time8 min
4.8(28)
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Learn more →Ingredients
4 servings
- 1 tbsp neutral oil (such as canola or sunflower oil)
- 2 tsp fresh ginger, finely grated
- 1 tsp red curry paste
- ½ cup natural peanut butter (smooth)
- ½ cup full-fat coconut milk
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- ¼ cup water, plus more to thin
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Heat the oil in a small saucepan over medium-low heat until shimmering. Add the ginger and red curry paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.
- 2
Add the peanut butter, coconut milk, tamari, maple syrup, and water. Whisk until smooth and fully combined.
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