Everyone loves a good Asian Peanut Sauce, but not everyone can enjoy peanuts; which is why we make this “peanut” sauce with almonds! For those with nut allergies, we have a solution: tahini! This recipe is so versatile and delicious it goes with just about anything.
This post is sponsored by Pyure Organic
Try Asian “Peanut” Sauce on:
- zoodles (zucchini noodles)
- cauliflower rice
- Soba noodles
- with cut vegetables
- on cabbage ribbon noodles (cabbage cut into strips the size of egg noodles)
- drizzled on sushi bowls
- as a dip for gimbap or onigiri
Even if you don't have an allergy to peanuts, almond butter is nutritionally superior to peanut butter. This Asian Peanut Sauce can be part of a balanced and healthy diet. I have also reduced the usual sugar content by using Pyure Organic Sugar-Free Harmless Hunny or Pyure Organic Sugar-Free Maple Flavored Syrup.
Reducing sugar intake is a good preventative measure for reducing the riks of metabolic syndrome.
Nutritional Benefits of Almonds vs. Peanuts
- almond butter has nearly three times more Vitamin E than peanut butter
- rich in Magnesium
- good source of Iron
- higher in fiber
Almond butter may help regulate insulin levels. The results of this study in Taiwan suggested that
incorporation of almonds into a healthy diet has beneficial effects on adiposity, glycemic control, and the lipid profile, thereby potentially decreasing the risk for cardiovascular disease in patients with type 2 diabetes mellitus.
This recipe couldn't be any easier. Just throw the five main ingredients together and whisk. Sprinkle with one or more of the flavor boosters and you're ready to present a tasty and nutritious condiment to accompany just about any dish. My go-to flavor booster is red pepper flakes.
Asian “Peanut” Sauce
- ⅓ cup almond butter
- ¼ cup rice vinegar or lime juice
- ¼ cup Pyure Organic Sugar-Free Harmless Hunny
- 2 tablespoons soy sauce Tamari or Nama Shoyu
- 1 tablespoon toasted sesame oil
Flavor Boosters, optional additions – choose one or a couple
- 1 teaspoon ginger fresh
- ½ teaspoon garlic minced
- 1 teaspoon sesame seeds black or white
- red pepper flakes to taste
- 1 tsp everything bagel seasoning
- Bonito flakes
- ¼ teaspoon Umeboshi plum paste
- substitute part Umeboshi Vinegar
- use coconut aminos in place of the Tamari – it has a sweeter taste
- substitute Pyure Organic Sugar-Free Maple Flavored Syrup
- 2 tablespoons full-fat unsweetened coconut milk from a can – not the carton
- Chinese 5 Spice Powder
- use Tahini Macadamia nut butter, or peanut butter in place of the almond butter
- Add 5 main ingredients to a mini food processor, blender, or bowl and whisk together until smooth and creamy. Done!
- Optional: stir in one or two flavor boosters by hand.
Make a large batch of Asian “Peanut” Sauce and store it in individual portion containers. Throughout the week they will be there to add to your lunch box or to use for a snack with sliced veggies.
Using Asian “Peanut” Sauce on vegetables is a great way to meet the daily requirement of vegetables. It's delicious paired with zucchini noodles, cabbage ribbons, and other vegetables. Keeping it low-carb, add to Shirataki noodles, then top with green onions and sesame seeds.
My kids, who do not follow a low-carb lifestyle, like it on Soba noodles or any other type of noodle. In fact, they'll eat just about anything I put this sauce on! It's amazing on broccoli, asparagus, and snow peas.
Use it to make a peashoot sprouts salad. Drizzle it on a sweet potato and sprinkle with red pepper flakes! Use your imagination, what will you pour Asian “Peanut” Sauce on?