Prep 15 mins
Cook 0 mins
Based on a recipe from Robin Robertson’s book, Vegan Planet. The intro to this recipe says, “Serve this delicious and extremely versatile sauce with steamed vegetables or spring rolls, or toss with hot or cold cooked noodles.” For a natural sweetener I use agave nectar although any other natural sweetener is fine if not using refined sugar. My husband and I are always in need of a peanut dipping sauce for his awesome homemade rice paper spring rolls. I haven’t yet found a store-bought sauce that I’d buy again.
- 118.29 ml smooth peanut butter, natural
- 14.79 ml garlic, minced
- 59.14 ml tamari (your preferred soy sauce is fine)
- 59.14 ml water, plus additional as needed
- 14.79 ml rice vinegar
- 4.92 ml asian chili paste
- 4.92 ml sugar or 4.92 ml agave nectar
- 29.58 ml fresh cilantro leaves, finely chopped
- Combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar in small bowl or food processor until well blended. Taste and adjust seasonings accordingly. Add more water to thin the sauce if necessary.
- Use immediately or cover and refrigerate until ready to use.
- Stir in cilantro just before serving.
- Stored properly, this sauce keeps for 4 to 5 days.
Yummy! This was simple and so good. It made a great dipping sauce for potstickers. It's thick so it sticks to the potstickers so you get a nice blast of flavor with every bite. Thanks mersaydees for sharing. Made for ZWT9.