Description
Do you need an alternative to Thai soy and peanut butter sauce? This easy-to-make Thai-style coconut aminos sauce is creamy, nutty, and free of soy and peanuts. Make a bigger batch and use it for crunchy salads, stir-fries, as a dipping sauce, or drizzle on all kinds of meats.
Ingredients
- 1 tablespoon coconut aminos
- 2 tablespoons tahini paste
- 1 tablespoon hazelnut butter (or another pure nut butter)
- 1 garlic clove, minced (2 for a stronger garlic taste)
- 1 teaspoon grated ginger (2 for a stronger ginger taste)
- 2 teaspoons toasted sesame oil (or 3 for a stronger sesame taste)
- 2 teaspoons Mirin
- 3 tablespoons water (or to reach desired consistency)
- juice of 1/2 to 1 lime (to taste)
- salt to taste (if necessary)
- Optional: a few drops of red Tabasco (to taste), if you want the sauce to have some heat (I use 2, 3 drops)
Instructions
- Mix all the ingredients in a bowl, or jar, until creamy.
- Adjust seasoning to your taste.
- Store in the refrigerator, in a closed jar, and use within a week or two.
- These quantities make about 1 cup of sauce (1/4 cup per serving).