A few years back I posted a recipe for The Tahini Sauce That Done Stoled My Heart, and since then I’ve referenced that sauce probably a hundred times. I love that sauce.
But, despite my undying tahini adoration, I must admit that sometimes I just get a hankering for something different. Which is how this peanut sauce entered the picture.
What can I say about this ridiculously delicious concoction? It’s smooth and rich and tangy and bright, with just a little bit of heat and boatloads of umami. It. Is. So. Good.
Like, stand over the blender meticulously scraping-then-licking up every last drip, kinda good.
Just like my dear tahini dip, this recipe is wildly malleable. Feel free to play with proportions or substitutions – I pretty much always do. But the basic outline looks like this:
3/4 cup peanut butter (almond butter stands in very well here)
2/3 cup veggie broth
1/2 cup cilantro, loosely packed
1 whole roasted Anaheim chili, seeded and skinned (or 1/2 can green chiles, or a few teaspoons red chili flakes, or whatever you have around to add a bit of kick)
2 tablespoons tamari (or soy sauce or shoyu or Braggs)
1 tablespoon miso paste
1 tablespoon maple syrup
1 tablespoon sesame oil
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
4-6 cloves garlic
Place all ingredients in a blender or food processor and blend until completely smooth. This sauce is delectable straight from the blender, but it’s even better after a few hours, once the flavors have had some time to mingle. Of course, it’s rare that it lasts that long . . .
I use this sauce on everything, from cold soba noodles or kelp noodles to stir frys and scrambles, as a dipping sauce for spring rolls like you saw up at the top of this post, and as a dressing that makes the most cravable salads ever. It’s perfect with raw veggies for an afternoon snack, but I like it very best of all as the star of a simple macrobiotic bowl. That’s easy, unpretentious eating, which is exactly what I love the most.