Sunflower Butter Sauce

This Sunflower Butter Sauce is sweet and tangy, and an allergen-friendly alternative to our Vegan Peanut Sauce recipe. We also desired to provide a healthier, reduced-sodium alternative to traditional stir-fry sauce.

This sunflower butter sauce is sweet from the simple homemade date syrup and generally mild, although the ginger gives it a subtle kick. The rice vinegar and lime juice give this sauce the right amount of tang (or acid), and the sunflower seed butter both thickens the texture and gives it a nutty flavor. The salty umami flavor (with less sodium than regular soy sauce) comes from the coconut aminos.

While this sunflower butter recipe was developed with the intention of going on Veggie Stir Fry with Noodles, it's absolutely lovely on salads and Buddha bowls. Nutritionally, the sunflower seeds give this sauce a boost in Vitamin E, an antioxidant.

What You'll Need to Make This Sunflower Butter Sauce

1. Sunflower butter
2. Coconut aminos
3. Garlic
4. Rice vinegar
5. Fresh ginger root
6. Homemade Date Syrup
7. Lime

How to Prepare

This sauce is simple to prepare, especially if you have a mini blender. Add all ingredients to a mini blender and blend until smooth and creamy. If you're using this for a thicker dipping sauce, start by using 2 tablespoons of water and gradually add more to achieve the desired consistency.

We hope you love this sweet and tangy sunflower butter sauce recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Sunflower Butter Sauce

5 from 1 vote

Course: Sauces

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 142kcal

Author: Gigi & Sersie

Print Pin Rate

This sunflower butter sauce is sweet and tangy and an allergen-friendly alternative to our vegan peanut sauce recipe. We also wanted to provide a healthier, reduced-sodium alternative to traditional stir-fry sauce.

Equipment

• ▢
  1 mini bullet blender

Ingredients  

1x2x3x

• ▢ ⅓ cup sunflower butter no added oil or sugar
• ▢ 2 Tbsp coconut aminos or 1 Tbsp regular aminos is okay if no soy allergy
• ▢ 1 to 2 cloves garlic chopped (I used two)
• ▢ 1 Tbsp rice vinegar
• ▢ 1 Tbsp fresh ginger root peeled and minced
• ▢ 2 Tbsp Simple Homemade Date Syrup or one pitted date soaked in hot water for 5 to 10 minutes to soften
• ▢ ½ lime juiced
• ▢ ⅓ cup water

Optional

• ▢ ¼ tsp crushed red pepper for heat

Cook ModePrevent your screen from going dark

Instructions

• Put all ingredients into a mini bullet blender and blend until smooth and creamy.

Notes

Equipment: mini bullet blender.

Leftovers/Meal Prep: Leftovers keep well in an airtight container, like a mason jar, in the refrigerator for up to 5 days.

Nutrition

Calories: 142kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 174mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!