Mock Thai Peanut Dipping Sauce Using Nut Free Sunflower Seed Butter, Coconut Milk, Ginger and Lime

Having a life threatening nut allergy in the household is not fun and sometimes very unnerving. For a foodie, its also difficult to be forced to give up those nutritious, crunchy nuts. Because of this, we experiment with alternatives and are absolutely in love with this Mock Thai Peanut Sauce we developed using Sunflower Seed Butter. This is a great sauce to serve alongside Vietnamese Spring Rolls, for whichthe recipe also appears on this website, or perhaps, with crudite or as a side with any Asian meal or perhaps a Satay Chicken. It is so good, you can just eat it by the spoonful all alone. Remember that sometimes a nut allergy comes with an allergy to seeds also, fortunately, ours do not so we consume every kind of seed we can get.

If your looking for a good sunflower seed butter, Trader Joes has a really good one.

Prep Time: 15 minutes

Cooking Time: 0

Serves 4

Ingredients:

⅔ cup sunflower seed butter

½ cup full fat coconut milk

2 cloves garlic

4 Tbs fresh lime juice

4 Tbs soy, or tamari for gluten free

4 Tbs maple syrup

1 ½ Tbs ginger paste or grated ginger

2 Tbs toasted sesame oil, toasted gives a better flavor

¼ tsp salt

2-3 Tbs water to thin out sauce to your liking

Directions:

Mix all together. Refrigerate. Will keep refrigerated for 1 week.