Sauces - Gluten free peanut sauce recipe
Author: Gene Bergseng
Perfect for spring rolls, salad rolls, Pad Thai, salads, and more! Perfect to dip spring rolls in, cook tofu or tempeh with, or simply use as a dressing for salad or noodles.
5 Minute Healthy Peanut Sauce
A quick, one bowl peanut sauce recipe! It's vegan, gluten-free, oil-free and full of flavour. Perfect to dip spring rolls in, cook tofu or tempeh with, or simply use as a dressing for salad or noodles.
Provided by: Remy
Total time: 5 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: asian
Number of ingredients: 10
Provided by: Remy
Total time: 5 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: asian
Number of ingredients: 10
Ingredients:
- 1/3 cup creamy natural peanut butter
- 1 tbsp rice wine vinegar
- 1 tbsp fresh lime juice
- 3 tbsp water (more as needed)
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup (more to taste)
- 1/2 tsp freshly grated ginger or 1/4 tsp ground ginger
- 1 clove garlic (roasted) or 1/4 tsp garlic powder
- pinch of red pepper flakes
- optional sesame seeds, roasted peanuts to top
How to cook:
- Add all ingredients to a large bowl, and whisk until smooth and emulsified.
- Store in an airtight container in the fridge for up to 5 days.
Tags:
Peanut Sauce (Gluten and Refined Sugar-Free)
Provided by: Olivia Adriance
Yields: 0 servings
Number of ingredients: 11
Yields: 0 servings
Number of ingredients: 11
Ingredients:
- 3 tbsp peanut butter (refined sugar free)
- 1 tbsp sesame oil
- 1 tbsp unseasoned rice vinegar
- 1 tbsp sriracha
- 2 tbsp tamari
- 2 tsp coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- a few grinds of fresh pepper
- water to thin
How to cook:
- Combine all of your ingredients and whisk thoroughly! This recipe makes about half a cup.
Nut-Free "Peanut" Sauce
This delicious Thai-inspired Nut-Free "Peanut" Sauce is lusciously thick and so simple to make. With just a few pantry ingredients you'll have a Paleo, keto and Whole30-friendly sauce ready to go!
Provided by: Don Baiocchi
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 16
Provided by: Don Baiocchi
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 16
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp. avocado oil
- 1 tsp. ground ginger
- fine sea salt and black pepper
- 2/3 cup sunbutter, (preferably with no sugar added)
- 1/2 cup water
- 2 tbsp. coconut aminos ((see note))
- 1/4 tsp. garlic powder
- 1/4 tsp. red pepper flakes
- fine sea salt
- 1 tsp. honey, (optional (omit for Whole30; see note))
- spritz of lime juice, (optional (see note))
- 1 head cauliflower
- fine sea salt
- 2 lbs. broccoli, (about 3-4 heads)
- fine sea salt
How to cook:
- Make the chicken:
- Heat the oven to 350 degrees.
- Arrange chicken in a baking dish and drizzle the oil evenly over all of it. Sprinkle on the ground ginger and then enough fine sea salt to evenly coat each breast.
- Bake for about 30 minutes, or until a probe or instant thermometer reads 165 degrees. If the breasts are different sizes, the smaller ones may cook faster than the bigger ones.
- Remove from the oven and let cool for 5 minutes. Slice into bite-sized pieces.
- Make the sauce:
- While the chicken is baking, whisk all the sauce ingredients together. You can do this by hand but I prefer using a mini food processor or stick blender so the pepper flakes are minced and blended into the sauce as opposed to big whole flakes that can stick in your throat. Taste for seasoning and add more salt if necessary.
- Make the cauliflower rice:
- Halve the cauliflower and slice out and discard the core (you can save the leaves for another use). Cut into florets. You can rice them in batches in your food processor, pulsing until they're the size of grains of rice, or you can use the large holes on a box grater.
- Pour all the cauliflower rice into a large, microwave-safe bowl. Cover with plastic wrap and nuke for 5 minutes (you do not need to add water). Mix everything with a fork and taste to see if it's done to your liking. If it's still too hard, re-cover with plastic wrap and nuke for another 3 minutes. Once it's ready, season generously with fine sea salt and mix thoroughly.
- Make the broccoli:
- Cut the heads of broccoli into bite-sized florets. Trim off the bottom of the stalk and then trim off the outer layer of the stem and discard the trimmings. Slice the stalk into thin slices.
- Add the florets and stalk slices to a microwave-safe bowl and add about 1/2" water. Cover with plastic wrap and nuke for 3 minutes. Taste to see if it's done to your liking. If not, re-cover with the plastic wrap and nuke for another 2 minutes. Once it's ready, drain and season generously with the fine sea salt and toss to coat the florets evenly.
- To finish:
- Simply plate up the chicken, broccoli and cauliflower rice and drizzle, smother or drench (depending on your preferred amount) with the peanut sauce!
5-Ingredient Peanut Sauce
Creamy, savory-sweet peanut sauce made with 5 ingredients! Perfect for spring rolls, salad rolls, Pad Thai, salads, and more!
Provided by: Minimalist Baker
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Gluten-Free,Indonesian-Inspired,Thai-Inspired,Vegan
Number of ingredients: 16
Provided by: Minimalist Baker
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Gluten-Free,Indonesian-Inspired,Thai-Inspired,Vegan
Number of ingredients: 16
Ingredients:
- 1/2 cup salted creamy peanut butter* ((or almond butter or sunflower butter))
- 1-2 Tbsp gluten-free tamari ((if not gluten-free sub soy sauce // if soy-free sub coconut aminos*))
- 1-2 Tbsp maple syrup ((or other sweetener of choice))
- 1 tsp chili garlic sauce ((or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level))
- 2-3 Tbsp lime juice
- ~1/4 cup water ((to thin))
- Noodle-Free Pad Thai
- Easy Tofu Pad Thai
- Thai Spring Rolls
- Pad Thai Spring Rolls
- Quinoa Spring Rolls
- Collard Green Spring Rolls
- Rainbow Spring Rolls
- Curry Roasted Carrots
- Blissed Out Thai Noodle Salad
- Thai Sweet Potato Stacks
Nutrition:
- Serving Size: 1 serving
- Calories: 223 kcal
- Carbohydrate: 11.7 g
- Protein: 10.1 g
- Fat: 16 g
- Saturated Fat: 3 g
- Sodium: 456 mg
- Fiber: 2.2 g
- Sugar: 5.1 g
- Unsaturated Fat: 12.51 g
- To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
- Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
- Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.
