A Thai inspired peanut free paleo peanut sauce to serve in so many ways!! With a few simple ingredients, you can make this healthy keto dipping 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! And served along side my Thai grilled chicken for something special!
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!?
- 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!!
Serving suggestions for this paleo Thai peanut sauce:
- Serve with my veggie spring rolls!
- Atop some zucchini noodles (or any noodles!)
- With Asian stir-fried veggies
- As a dipping sauce for grilled Thai chicken skewers or satay
Vegan Peanut Sauce Recipe:
If you try this peanut free Thai dipping sauce, be sure to come back and leave a comment!
No -Peanut Paleo Peanut Sauce
A quick and delicious Thai peanut sauce made with sunflower seed butter for a Whole30 and paleo treat! A perfect dipping sauce
- 3/4 cup coconut milk low-fat or full fat as preferred
- 1/2 cup water
- 1/2 cup sunflower seed butter I use my homemade, almond butter would work too. Peanut butter as allowed too.
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 2 teaspoons palm sugar or equivalent in stevia. Omit for Whole30, could add a bit of pureed date paste instead.
- 2 teaspoons coconut aminos or tamari
- 1 1/2 teaspoons ginger finely grated , see link above for my FAVORITE tool for this!
Combine all ingredients in a sauce pan, and bring to a low simmer over low heat.
Whisk occasionally to combine and cook for about 10 minutes.
Mixture will thicken rapidly as it cooks, and additional water or coconut milk can thin it to any consistency you prefer!
Store in an airtight container.
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