Never underestimate the power of a tasty all-purpose sauce, like this peanut coconut sauce.
Some people love ketchup, others love ranch. In our home, this peanut coconut sauce is king.
Over the years, I’ve experimented with several peanut sauce recipes and this one is my favorite. It comes together in the whiz of a food processor or blender and keeps for up to 5 days in your fridge stored in an airtight container.
Pretty awesome, right?
Trust me, nothing is better than crisp, cool lettuce greens loaded with crunchy vegetables, all accompanied with this finger-licking, sweet and spicy peanut sauce. You can always pour this sauce over (hot or cold) soba noodles, drizzle over roasted sweet potatoes, use it as a slaw dressing or just dip fresh veggies in it.
You get the point: one sauce, endless possibilities.
Peanut Coconut Sauce
3/4 cup coconut milk, regular or light will work
1 clove garlic, finely chopped
2 tbsp Nama Shoyu, Tamari, Bragg’s Liquid Aminos
6 tbsp organic peanut butter
juice 1 lime
optional: Sriracha sauce if you want a little heat
Place all the ingredients in your food processor or high speed blender and whirl. Enjoy!