Vegan Peanut Sauce
This Buddha Bowl Peanut Sauce combines peanut butter with soy sauce, rice vinegar, and maple syrup. Enhanced with garlic and ginger, it's a tasty addition to any meal.
Equipment
- blender or food processor
Ingredients
- 1 cup creamy natural peanut butter
- 6 tablespoons soy sauce
- 4 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 4 cloves minced garlic
- 1 teaspoon ground ginger
- 1 cup dairy-free milk for an extra thick and creamy sauce, add just ¾ cup of milk
Instructions
- Add all of the ingredients to a high-speed blender or food processor. Blend and enjoy!
Video
Notes
- To soften peanut butter: If your peanut butter is a touch on the hard side, put it in the microwave for a few seconds to soften it up. Just make sure there is no foil on the jar.
- To store: Store unused Buddha bowl sauce in the fridge in a mason jar or airtight container for up to 1 week. Give it a good stir before using it again as it will thicken in the fridge. If it's too thick, add more non-dairy milk or water to thin it out.
- Start with less milk: Add the milk gradually so you don’t end up with a sauce that’s too thin.
Nutrition
Calories: 116kcalCarbohydrates: 7gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 388mgPotassium: 138mgFiber: 1gSugar: 4gVitamin A: 58IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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