Spicy Peanut Dipping Sauce

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.

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  smooth peanut butter, natural
• 1  tablespoon garlic, minced
• 1⁄4 cup tamari (your preferred soy sauce is fine)
• 1⁄4 cup water, plus additional as needed
• 1  tablespoon rice vinegar
• 1  teaspoon  asian  chili paste
• 1  teaspoon sugar or 1  teaspoon  agave nectar
• 2  tablespoons fresh cilantro leaves, finely chopped

Directions

1. 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.
2. Use immediately or cover and refrigerate until ready to use.
3. Stir in cilantro just before serving.
4. Stored properly, this sauce keeps for 4 to 5 days.