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.
Sweet and Tangy Sunflower Butter Sauce has 7 key ingredients
- Sunflower butter
- Coconut aminos
- Garlic
- Rice vinegar
- Fresh ginger root
- Simple Homemade Date Syrup
- 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!
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Sunflower Butter Sauce
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
Put all ingredients into a mini blender and blend until smooth and creamy.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Mini-blender
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blender
- Cuisine: Asian
Mindy
Is there a way to use sunflower seeds instead? Is an amount you could substitute for the nut butter?
Gigi & Sersie
Yes, sunflower seeds work too. You may need to blend it longer for a smooth consistency.