Sunflower Butter Sauce
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.
Servings: 4
Calories: 142kcal
Equipment
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 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
