Cutting out sugar does not mean you need to cut down on flavor! Spruce up some salad or veggies with this delicious peanut sauce.
I'm a big fan of making my own sauces and dressings at home as opposed to buying store bought for the very reason of being able to control what goes into it. I had been making my favorite Thai Style Peanut Dressing for years, but once I started to explore cutting sugar out of my diet, that also meant changing up my recipe to exclude the sweetener.
The recipe below is a thinner consistency because I wanted to be able to pour it over a large bed of veggies. But if you want a thicker dipping consistency, simply include less water!
I've started following a BLE eating style (more on that here), so weighted measurements is everything. I precisely measured my peanut butter first, added all my ingredients and blended, then slowly drizzled in a tiny bit of water so I could make the entire recipe easily divisible by 4. For example: once I finished the recipe and weighed it, it came up to 5.9oz. Being as specific as I am, I added tiny amounts of water until my scale read 6.0oz. Now I knew that pouring 1.5oz over my cooked (and weighted) veggies was one serving of fat!
If you are not following BLE - then weight isn't an issue. Simply add water to reach your desired consistency!
Spicy Thai Peanut Sauce
Makes 4 servings
BLE: one serving of this sauce counts as 1 fat serving
- 2oz creamy natural peanut butter
- 1 large or 2 small garlic cloves
- 1 tbsp rice vinegar
- 1 tbsp of liquid aminos (or low sodium tamari or low sodium soy sauce)
- 2 tsp chili garlic sauce
- 1 tsp ground ginger
- 2 to 4 tbsp water, depending on desired consistency (I used 4 tbsp)
1. Add all ingredients to a mini food processor or blender.
2. Blend until smooth and creamy! If following BLE - weigh your end product and add tiny bits of water until you reach a weight that you can divide by 4. My recipe came out to 6.0oz which yields 1.5oz per serving!
Tastes great on salads or over cooked veggies or my Speedy Stir Fry.