This is a surefire, go-to, win-them-all-over sauce recipe in my home as well as at workshops and cooking classes.
Besides being oh so easy to make and ever so versatile, it is wonderfully flavor packed and accommodates many prevailing dietary guidelines. I love it with Asian salad rolls, kebobs, over greens or noodle salad, or with grilled veggies stuffed into lettuce leafs. I’m sure you’ll find your own favorite way to enjoy it.
Make a double batch because this sauce keeps at least a week with all the ginger, garlic, and spices it boasts. Let me know your favorite way to use it. I’ll show you how to use it for kale salad or kale chips next time.
Super Simple Satay Sunbutter Sauce
Makes approx. 1 cup
Nut free/Vegan/Gluten free option
- 1/2 cup natural organic sunbutter
- 2 tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 3 tablespoons organic tamari (gluten free) or coconut aminos
- 2 teaspoons ground cumin, or more to taste
- Dried chili peppers or cayenne pepper, to taste
- 2 tablespoons fresh lemon or lime juice
- 2 to 3 tablespoons raw honey, to desired sweetness (less if using sweetened Sunbutter)
- ½ to ¾ cup water, coconut water, or broth, as needed to create desired consistency
- ½ to 1 teaspoon sea salt, to taste
Combine all ingredients but salt in a food processor or powerful blender.
(A glass jar with a tight fitting lid will work as well, as long as you are ready to engage a little muscle power to emulsify the sauce).
Serve as a dip with kebobs or cutlets or thin with additional liquid as suggested. You could also use it as a salad dressing or pour over raw veggies or soba noodles topped with sautéed veggies such as peppers, onions, squash, snow peas, etc.