Name: Sunflower Butter Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Asian
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; ¼ tsp crushed red pepper for heat

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

Units Scale

1/3 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)
1/2 lime juiced
1/3 cup water

Optional

1/4 tsp crushed red pepper for heat

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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