Sunset Kissed Peanut Sauce

A creamy, dairy-free, flavor-packed sauce inspired by Earthy Andy’s peanut sauce from her cookbook, Plant Over Processed.

I personally tried this on a salad with some mixed greens, carrots, red cabbage, quinoa, tofu, sweet potato and micro greens and it was superb.

Recipe Total: 3.5 - 4 cups

Serving: 2tbsp | Calories: ~140 kcal | Fat: 11g | Carbs: 7g | Sugar: 4g | Protein: 3g | Fiber: 1g

Ingredients

• 1 can (14 oz) unsweetened full-fat coconut milk

• 1/4 cup Thai red curry paste

• 3/4 cup natural creamy peanut butter
  (Sub: cashew butter or tahini for variation)

• 1/2 tsp sea salt

• 1/3 cup coconut sugar (packed)

• 2 tbsp apple cider vinegar or white wine vinegar

• 1/2 cup filtered water

Instructions

1. Blend or whisk
   Combine all ingredients in a blender or whisk together in a saucepan until smooth.

2. Simmer gently
   Heat over medium-low, stirring frequently for 5–7 minutes. Let it thicken to a pourable, glossy sauce. Do not boil.

3. Taste and tweak

   • More heat? Add sriracha or chili flakes

   • More tang? Add extra vinegar

   • More depth? Splash of tamari or lime juice

4. Cool and store
   Let cool slightly. Use immediately or store in a glass jar in the fridge for up to 1 week.

Serving Ideas:

• Toss with rice noodles, scallions & roasted veggies

• Drizzle over buddha bowls, tofu, or lettuce wraps

• Make a creamy base for Thai-inspired curries

• Use as a dip for spring rolls, cucumbers, or sweet potato fries