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Lectin-Free Satay Sauce (No Peanuts, No Soy)

Lectin-free satay sauce

It took me years to create a version of satay sauce that I was happy with. And finally, it happened. This lectin-free satay sauce is creamy, sticky, rich, and the perfect accompaniment to lectin-free chicken satay. But feel free to pair it with other dishes. It works well with stir-fries, cabbage, beef, and makes for a perfect creamy dressing for a chicken salad.

The ingredients for this lectin-free satay sauce

Traditionally, chicken satay sauce is made with peanut butter and soy sauce. I used toasted tahini (sesame paste made of lightly toasted sesame seeds) and a little bit of hazelnut butter, spices and aromatics to bring in the umami flavor given by the soy sauce.

The aromatics I used are (they were sauteed in olive oil):
  • shallots
  • garlic
The spices I used are:
  • turmeric
  • cumin
  • ground black pepper
  • ginger powder (fresh can also be used)
  • sea salt / Himalayan pink salt
  • red Tabasco (another compliant hot sauce can be used, such as Sriracha)
The creamy / liquid ingredients are:
  • toasted tahini (if you don’t find toasted tahini, you can use tahini made with raw sesame seeds, and maybe add a teaspoon of toasted sesame oil to the mix, or toast some seeds and add them to the blender)
  • hazelnut butter
  • extra virgin olive oil
  • coconut milk
  • water
  • raw, local honey (can be replaced with Yacon syrup or another compliant sweetener)
  • lemon juice
Other ingredients for more depth of flavor:
  • capers
  • lemon zest

Coconut aminos can be used, but that’s not an ingredient easily available around the world. It will not hurt to add a little bit to your sauce if it’s something you have in your pantry.

How to prepare this lectin-free satay sauce

Usually, this sauce is cooked on the stove, while making the chicken, and served warm. I wanted to simplify things and make it a sauce that can be prepared in advance and stored in the fridge.

I cooked the shallot and garlic in a small saucepan, added all the ingredients to my Nutribullet and blended until creamy.

I stored the sauce in the fridge until dinner time. After I made the chicken, I added the sauce to an oven-proof serving dish and warmed it a little bit in the oven, before adding the chicken skewers on top.

You can double the quantity and use leftovers as a creamy dressing for a chicken salad or a stir-fry sauce the next day.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Lectin-Free Satay Sauce (No Peanuts, No Soy)

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By Claudia Curici Serves: 1 cup
Prep Time: 30 minutes Cooking Time: 10 minutes

This lectin-free satay sauce is creamy, sticky, rich, and the perfect accompaniment to lectin-free chicken satay. But feel free to pair it with other dishes. It works well with stir-fries, cabbage, beef, and makes for a perfect creamy dressing for a chicken salad.

Ingredients

  • 1 shallot, finely chopped
  • 1 garlic clove, smashed and chopped
  • 3 heaping tablespoons roasted tahini
  • 1 teaspoon hazelnut butter
  • 1/2 teaspoon local honey or yacon syrup
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon capers, rinsed
  • 3 tablespoons lemon juice
  • zest of one small organic lemon
  • 8 teaspoons cold water
  • 1/8 cup liquid coconut milk
  • 3 drops of red Tabasco or more if you prefer a hot sauce
  • 1 pinch (top of knife) of each: sea salt, ground pepper, ginger powder, cumin, turmeric

Instructions

1

In a small saucepan, sautee the shallot and garlic clove in a little bit of olive oil until translucent and fragrant.

2

Add all the ingredients to a blender, including the content of the saucepan, and blend until creamy. If it needs more liquid add a little bit more water or coconut milk.

3

Taste and season with more salt and pepper, lemon juice, and Tabasco to suit your taste.

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3 Comments

  • Reply
    Joanna riedl
    November 14, 2021 at 1:06 am

    Hello,
    In your blog portion you mentioned that you use turmeric, cumin, and ground black pepper
    ginger powder in your recipe, but I don’t see them listed in the recipes . I am just wondering why they are left out. Are they essential to the recipe?

    • Reply
      Claudia
      November 14, 2021 at 5:22 am

      Hi Joanna, they are mentioned in the last line from the ingredients list: “1 pinch (top of knife) of each: sea salt, ground pepper, ginger powder, cumin, turmeric” xx

      • Reply
        Joanna
        November 14, 2021 at 6:51 pm

        Ah, missed that before. Thank you!

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