I had a hankering for a good peanut sauce recently, and while I tend to loosely avoid peanuts for a number of reasons, I knew sunflower seed butter–as it always does–would come to my rescue.
My love affair with sunflower seed butter is, one may say…intense. The stuff’s just stupid good. And with my sensitivity to nuts in most forms, it’s my number one butter (besides actual grass-fed butter butter, of course). Plus, it’s definitely the closest nut/seed butter out there to peanut butter, which serves our purpose here perfectly!
So here we are, with an allergy-friendly, peanut-free Thai-ish “peanut” sauce that is sure to please as either a sauce for a Thai-style chicken stir-fry dish, as a dip for your favorite veg, or served cold as a salad dressing. Talk about versatility!
You have the freedom here to play around with the proportions of the ingredients to suit your tastes (more ginger, anyone? more heat? MORE SUNFLOWER SEED BUTTER? okay, that last one’s just me) and also what you’ve got on hand. For more spice, add an extra chili pepper–or don’t add one at all! The coconut oil and balsamic vinegar can be skippable, too, depending on what’s in your cupboard. I’d also skip on the coconut oil if you’re making this for the purposes of a cold dressing, since as we all know, coconut oil doesn’t mix too well when it’s cold. And solid.
As for the coconut aminos, it’s essential. It’s our gluten-free, soy-free, nasties-free soy sauce alternative! Plus, it’s yummy and gives the sauce a great balance of sweetness and a delicious umami flavor that’s ever-present in Thai-style cooking.
I hope you thoroughly enjoy this sauce–I know I do!–and that it becomes a staple in your own internal cookbook. It certainly is in mine! We used it to sauce a chicken/veggie stir-fry the other night, and for lunch today I used the leftovers to dress my favorite kale salad. Divine.
Paleo Thai "Peanut" Sauce + Dressing
- 1/4 cup sunflower seed butter*
- 1.5 cups water
- 3 tablespoons coconut aminos**
- 2 tablespoons balsamic vinegar
- 1 tablespoon coconut oil for use as a sauce only; skip if making a dressing
- 1/2 tablespoon ginger (minced or ground)
- 1/2 tablespoon garlic (minced or ground)
- 3 tablespoons cilantro
- 1 chili pepper, minced optional
- salt to taste
Add all ingredients except cilantro to a small saucepan on low heat. Combine well until smooth. Add more water if necessary to reach desired consistency.
Stir in fresh cilantro just before serving & enjoy drizzled over your favorite protein and veggies!
Combine all ingredients (except coconut oil which you can skip) together and stir until well combined. Add more water if necessary to reach desired consistency.
Use to dress your favorite salad & enjoy!