Paleo No -Peanut Thai Peanut Sauce

No-Peanut Paleo 'Peanut' Sauce

This is one the easiest recipes ever, and it is so versatile!!

Once a batch is made, it can make any plain meat or vegetables truly sing. As a dipping sauce for fresh salad rolls, it cannot be beat!

This recipe was a staple in my backpacking days. It was so easy to make large batch, it travels well, AND it had protein to sustain me on long trek days. Of course in my world…nothing matters IF it doesn’t really taste good. And of all the peanut sauce recipes I have tried, this is the one I always come back to (modified for dietary needs and taste of course!!). Why change a good thing I guess!?

INGREDIENT/TOOL TIPS:

  • for this recipe, I like to use my own homemade sunflower seed butter!  It’s more economical, and I get to control the oils and sweeteners put in!
  • I use coconut aminos to keep out the soy AND the wheat.  They are so darn delicious and mimic soy sauce so well (but better!).  You will love them like everyone else I know who has tried them!
  • to grate my ginger and zest all my fruits, I use a tool called a Microplane.  Once you use one, you will never go back to anything else, they are truly awesome and not too expensive….it makes my life easier and is one tool I recommend any home cook own!!

No-Peanut Paleo 'Peanut' Sauce

5.0 from 2 reviews
No -Peanut Paleo Peanut Sauce
Prep time: 
Cook time: 
Total time: 
Serves: Almost 2 cups
 
Ingredients
  • ¾ cup coconut milk (low-fat or full fat as preferred)
  • ½ cup water
  • ½ cup sunflower seed butter (I use my homemade, link above)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 2 teaspoons palm sugar (or equivalent in stevia)
  • 2 teaspoons coconut aminos or tamari
  • 1½ teaspoons finely grated ginger (see link above for my FAVORITE tool for this!)
Instructions
  1. Combine all ingredients in a sauce pan, and bring to a low simmer or low heat.
  2. Whisk occasionally to combine and cook for about 10 minutes.
  3. Mixture will thicken rapidly as it cooks, and additional water or coconut milk can thin it to any consistency you prefer!
  4. Store in an airtight container.

No-Peanut Paleo 'Peanut' Sauce

This recipe is shared on GF Fridays, Fight Back Fridays, Lunchbox Love, From the Farm Hop., Healthy Vegan Friday, Simple Meals Friday, Whole Foods Friday, Wellness Weekend, Mostly Homemade Monday, Natural Living Monday, Motivation Monday, Fat Tuesday, Tasteful Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul, Waste Not Want Not, Well-Fed Wednesday, GF Wednesday, Healthy 2Day Wednesday, Frugal Days Sustainable Ways, Real Food Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Tasty Traditions, Thank Your Body Thursday, Full Plate Thursday, Simple Lives ThursdayNatural Living Wednesday, Pennywise Platter,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Appetizers, Grain Free/Paleo, Main Dish, Recipes 4 Everyday & Everyone, Vegan
22 comments on “Paleo No -Peanut Thai Peanut Sauce
  1. Jenni says:

    What a great recipe! I recently gave up peanuts, which means I had to give up my favorite peanut sauce (that I frequently ordered from a local vegan restaurant). This sounds delicious.

  2. Looks amazing. I love my micro plane too!

  3. Lauren says:

    Haha, great minds think alike, no? I just did a similar recipe, but yours looks delicious as well! I bet the coconut milk makes it super rich and creamy! :-)

  4. Oh yea, peanut free!! Got it pinned and tweeted! Thanks for linking it up to Gluten Free Fridays!

  5. What a lovely tahini sauce, sounds delish! Thanks for sharing on Hearth & Soul Hop. :)

  6. I love the idea of sunflower seed sauce! Do coconut aminos taste like Bragg’s liquid aminos?

  7. Okay, you’ve convinced me to add coconut aminos to my Whole Foods shopping list. Soy sauce is the only thing we use that has soy in it. I work hard to avoid it otherwise.

    Thanks for linking up at Motivation Monday with such a yummy recipe!

  8. Thanks for sharing on Wildcrafting Wednesday :)

  9. Miz Helen says:

    Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
    Come Back Soon!
    Miz Helen

  10. Hey Tessa! This looks wonderful!
    :) Megan

  11. I love peanut sauce, may have ot try this one out with my GF noodles, super yummy!!

  12. Laura says:

    Featuring your fantastic sauce this week on AFW :)

  13. Amy says:

    Tried this today…delicious! Served with spring rolls. My toddler licked his plate. Not sure I ruined the paleoness, but I added cayenne and lime–staples of a Texan home…lol!!!

  14. Jenni says:

    I know this post is old, but could I just use tahini in place of the sunflower seed butter(I’ve always assumed they’re the same thing)?

    • No, totally different, tahini is made from sesame seeds, sunbutter from sunflower seeds. Any nut butter would work, but obviously the end taste would change, sunflower seed butter is the closest to peanut flavor….

      • Jenni says:

        Oh my, my… That’s my baaaad! Thanks for your speedy reply Tessa! I think I might try almond butter? I know it’s definitely the lesser of the two evils in Paleo-Ville, after all we use almond flour at times, right? Do you think that would be better tasting than the tahini?

        • No on the tahini, almond butter would be my second choice over sunflower seed butter….any reason you don’t buy some or make your own? It is heavenly and a great butter to have around when PeAnuts are out!

  15. Jenni says:

    I agree, I don’t know what I was thinking…. I would totally make my own (my avocado “mayo” and bone broths rock), I just didn’t have time or ingredients to make it come to fruition, but had defrosted some chops and I craved something more than chops in mushroom sauce…

    I so dig your site Tess!! I love too that you reply quickly… I’m embarrassed for brainfarting on the sunflower/tahini inquiry… I might try something similar with tahini just to say, “whaaaat-the-what-what??” :)

  16. Jenni says:

    I checked out the link and will be adding that to weekend cookery (when I do broths and soups)… I’m doing sauce tonight with almond butter (tahini another day and will definitely let you guys know what I did)…..

    Tonight I mixed…

    1 cup of almond butter
    1 can of coconut milk
    3/4 cup of apple sauce
    1/2 a lemon juiced ( or perhaps a tbsp of bottled lemon)
    1tbsp of fish sauce
    1or 2 cloves of minced garlic
    A squirt of Sriracha sauce
    3 tsps og freshly grated ginger
    1-2 cups of salsa

    I warmed it a little in the microwave then poured over seared pork chops. Popped those lil piggies in the oven at 300 for a half hour… My chops were thinly cut, so adjust cooking time if you have thicker ones…. Oh, and I brined my chops for a couple of hours beforehand (my very first time), rinsed and patted dry before searing….

    I’ll let you all know if they were succulent chops or dusty jerky…(by dusty jerky i mean the usual way in my house, fml)….

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Welcome, I am happy you are here!
My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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