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Thai Inspired Peanut Tahini Sauce & Dressing pairs well with so many dishes! It’s a supremely tasty kind of sauce. It’s the kind of thing you hide the last bits of because you don’t want to waste even a drop. Thai Inspired Peanut Tahini Sauce & Dressing is the kind of sauce that causes you to lick the plate even when someone is looking. And if ever there is a sauce worth licking, this one is it.
Regardless of how this is sounding, this isn’t going to be a full-blown confession of a finger-licking food blogger kind of a post. But maybe it should be becauseI completely and utterly love this gluten-free,plant-based, oil-free sauce! There’s a squeezy bottle of the stuff in my fridge as I write… of which I have plans… I hope nobody else in the house snagged it.
We use Thai Inspired Peanut Tahini Sauce & Dressing as a dipping sauce with our belovedMango Cashew Collard Wraps. Right away we recognized how well it works with the wraps. After that, we realized that its the type of sauce that can cross recipe lines. That’s some seriously excellent go the flavor distance in the kitchen material right there.
It may sound funny, but we see this baby as having a bright and saucy future. We imagine it in a lovely drizzle across plated beds of dark leafy greens. Additionally, weplan to puddle it in pretty bowls piled high with noodles of all shapes and sizes. Yes, based on its fabulous flavor, this sauce has a promising future; its possibilities of creative use are endless!
While this is not a traditional peanutsauce handed down for generations, we’re confident that this one is here to stay.
Thai Inspired Peanut Tahini Sauce is brimming with all of the right ingredients to create a memorable umami flavor experience. From the bit of sweetness from the pure maple syrup all the way to the balanced heat from the ginger and garlic, this is one sauce that knows what it’s intended to do, which is to elevatethe flavor of whatever it’s dressing.
We appreciate a sauce that knows what it’s doing, and we believe you will too.
Pin this recipe to keep handy to refer to again and again. And you can bet yourbottom dollar that we’ll be creating new dishes to highlight this lovely little wonder of a drizzle, so stay tuned.
Happy eating!
VEEG
- 15
Prep:
Cook Time:
Yield: 12 Servings
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In all of our years in the kitchen, there’s never been a sauce experience quite like that of our Thai Inspired Peanut Tahini Sauce & Dressing. Sure, it’s peanutty, but it’s so much more. The ginger lends a subtle note of balanced heat, and the garlic gives it a grounded hint of earthiness.Whether you’re looking for a go-to salad dressing or a sauce to drizzle over stir fry or pan of noodles, you’ve found your recipe.This recipe makes about one and a half cups of sauce depending on how much water you choose to use. We’ve measured one serving to equal two tablespoons.Whenenjoying this as a dipping sauce for our Mango Cashew Collard Wraps, we usually allow about 1/4 cup of thissauce per person. And by the way, we keep a squeeze bottle full in our fridge because it makes a tasty meal out of practically anything.And after you fall head over heels in love with this sauce, be sure to try our incredibly satisfying, easy to make, Peanutty Broccoli Buckwheat Bowl – it’s practically a no-cook meal!
Ingredients
- 1/2 cup of filtered water
- 1/2 cup of naturalpeanut butter
- 1/4 cup oftamari,or BraggsLiquid Aminos
- 2 cloves ofgarlic,peeled
- 1-inch nob of freshginger,peeled
- 1/2 tspofsriracha sauce
- 1 tspoftahini
- 3 tbsp of freshly squeezedlimejuice
- 1/2 tspofpure maple syrup
- optional crushed peanuts for garnish
Instructions
- Place all of the ingredients in ahigh-speed blenderand blend until completely smooth, about a minute or two should do it. Taste and adjust the seasoning, including the water, as needed. If you do not have a blender, finely mince the gingerand garlic and combine with the remaining ingredients in a medium-sized bowl by stirring with a fork or whisk. Enjoy this sauce as a dressing for your favorite leafy green salads, as a sauce for noodles or rice, or as a dipping sauce for our spectacular Mango Cashew CollardWraps or other veggie loaded sandwichesor bowls.
Notes
- We've used both tamari (gluten-freesoy sauce) and Braggs Liquid Aminos with equal success in this recipe. If sodium is of concern, you could use a reduced sodium tamari or use a little less of the tamari or Braggs Liquid Aminos.
- As you may notice from this recipe and many others, we adore tahini! The brand of organic tahini that we've been delighted with is this one - offered in both a money-saving two-pack or four-pack.
Nutrition
% DV
Calories Per Serving: 67
- Total Fat 5.4 g 8 %
- Saturated Fat 0.7 g 3 %
- Cholesterol 0 mg 0 %
- Sodium 254.4 mg 11 %
- Carbohydrates 3.1 g 1 %
- Fiber 1.1 g 4 %
- Sugar 0.7 g ---
- Protein 3.4 g 7 %
- Vitamin A 0 %
- Vitamin C 3 %
- Iron 3 %
- Calcium 1 %
BY VEEG.CO
Prep Time:
Cook Time:
Yields: 12 Servings
Ingredients
- 1/2 cup of filtered water
- 1/2 cup of naturalpeanut butter
- 1/4 cup oftamari,or BraggsLiquid Aminos
- 2 cloves ofgarlic,peeled
- 1-inch nob of freshginger,peeled
- 1/2 tspofsriracha sauce
- 1 tspoftahini
- 3 tbsp of freshly squeezedlimejuice
- 1/2 tspofpure maple syrup
- optional crushed peanuts for garnish
Instructions
- Place all of the ingredients in ahigh-speed blenderand blend until completely smooth, about a minute or two should do it. Taste and adjust the seasoning, including the water, as needed. If you do not have a blender, finely mince the gingerand garlic and combine with the remaining ingredients in a medium-sized bowl by stirring with a fork or whisk. Enjoy this sauce as a dressing for your favorite leafy green salads, as a sauce for noodles or rice, or as a dipping sauce for our spectacular Mango Cashew CollardWraps or other veggie loaded sandwichesor bowls.
Notes
- We've used both tamari (gluten-freesoy sauce) and Braggs Liquid Aminos with equal success in this recipe. If sodium is of concern, you could use a reduced sodium tamari or use a little less of the tamari or Braggs Liquid Aminos.
- As you may notice from this recipe and many others, we adore tahini! The brand of organic tahini that we've been delighted with is this one - offered in both a money-saving two-pack or four-pack.
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Comments
Just wondering about the nutrition information. How much is a serving of this? Two tablespoons? 772 mg. of sodium? Can that he correct?
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Thank you so much for sharing your question, Lynn. In the introduction to the recipe, we clarified the suggested serving amount as two tablespoons per serving – which made a big difference in the sodium per serving. The updated Nutrition Facts at the bottom of the recipe reflect that difference.
We also added a note at the bottom of the recipe suggesting the use of ‘reduced sodium tamari’ rather than regular. Thank you, again, for taking the time and making an effort to ask your question.
What? Is the serving size please and how many servings does this recipe make? Is it possible to use PB2 powder instead of full fat peanut butter? Thank you!!
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Though we haven’t made this using peanut butter powder, Donna, it’s certainly possible as long as you include enough liquid to keep things flowing and pourable. And thanks for asking about the serving size, which is mentioned in the intro as follows: This recipe makes about one and a half cups of sauce depending on how much water you choose to use. We’ve measured one serving to equal two tablespoons.
I just made this again. I love it.
This time I used the gluten free coco aminos.
I prefer that to tamari.
It’s a great recipe! Everything will taste extra special for the next week ! I bought two squeeze bottles and use them to store my dressings and sauces.
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So glad you’re enjoying our sauce recipe, Cindy and thanks for letting us know! Don’t you just love knowing that you have a healthier sauce loaded with flavor, all ready to go?
This sauce is so good! I was just wondering how long it is good if kept in the refrigerator! I make it often but do not use it up right away.
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So glad you use this recipe often, Lisa. Ours tends to disappear as soon as we make it, but on occasion, we’ve used it up to a week or so after making it.
It depends on how fresh your garlic and ginger happen to be as well as how genuinely pure your water.
We’d say potentially, it’s possibly edible even longer, but to play it safe, five days to a week, sealed and refrigerated is what we’d suggest.
On a side note, tonight we’re making a batch and enjoying it stirred into rice noodles.
Thank you for reading and commenting… it’s a real treat to hear that a recipe we share is working out so well for you!
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