This sauce is just the creamy touch needed for any dish. It’s an allergen-friendly alternative that tastes just like the real thing! Use it for dipping, spreading, marinating– the sky’s the limit with this Thai sauce.
Time for a mini life update. First, I’m sitting in the airport while writing this, on my way to San Diego. Second, It’s been two weeks since I began Whole30. So far I don’t feel any better, if anything actually a bit worse. Although I finally figured out a better approximation of how much to eat at meals so that I’m not hungry for a snack later. I’m enjoying the challenge, but we’ll see if I still feel that way after traveling, though.
As a rule, I always travel with something to eat, no matter where I’m going. Plane food is notoriously bad, and it’s never a wise idea to leave me for too long without nourishment. Trust me, or ask my family—I epitomize hangry to a tee.
My lunch for the journey is a hodge-podge of leftovers. Otherwise known as cleaning out the fridge. This Thai sauce is the glue that holds it all together.
I’ll admit, I was kind of skeptical about it at first. All my usual Thai-flavored dishes are based on peanuts and peanut butter, but Whole30 makes that impossible. So, when the going gets tough, the tough get… Sunbutter.
If you’ve ever been at my house, then you’ll be familiar with the jars of Sunbutter stored upside-down in the fridge. (You know, so that nothing gets stuck at the bottom.) It tastes incredibly similar to peanut butter, with a slight hint of sunflower seeds when you really pay attention. We go through it so fast at home that my dad orders it in bulk on Amazon. It took me a while to really grasp the pleasure of having tasty things conveniently delivered right to your door, but now I’m totally on board. It’s a good move.
The no-sugar added variety is also a good move. You may already know this, but I’m horrendously picky about my ingredient lists. Don’t even get me started on all of the so-called “natural” foods stocking the shelves of grocery stores that, when you look closer, are overflowing with chemical additives and refined sugars and oils. Wholly unnecessary and they only detract from the true taste. But that’s a rant for another time. The important thing is that Sunbutter’s list has a population of one: sunflower seeds. You really don’t need anything more than that.
The first time you break it open you need to stir the Sunbutter well, because there are no preservatives, but it doesn’t really separate after that. GAME CHANGER. I can’t be the only one who gets a serious workout trying to reincorporate the natural oils. Sometimes I feel like I should have bigger arm muscles from all of the exertion. Getting stuck with rock-hard chunks at the bottom of the jar is simply not a risk I’m willing to take. Between that or breaking a sweat, I choose the sweat every time.
Now back to the sauce. Super thick and creamy, just like all good sauces aspire to be. I’m literally sitting here listening to my stomach growling just thinking about it. Mmmmmmm, the zesty tang and sharp ginger flavor. Probably would be great on pasta. Oh, and with sweet potatoes and roasted broccoli. Maybe toss in a few scallions, too. UGH, I wish it were lunchtime already.
For real, though, this sauce takes literally no time to pull together. On a scale of mild to hot, I go for strong flavors in my food and this sauce does not disappoint. It’s big. It’s bold. Your life is about to get a dose of saucy.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- ½ cup Sunbutter
- 5 tbsp coconut aminos or soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic
- 1 inch fresh ginger
- juice of ½ lime
- Combine all ingredients in a food processor. Continue blending until all ingredients are fully processed and sauce is creamy and light in color.
- Adjust to taste.
- Optional add-ins: maple syrup, sea salt, sesame seeds.