“Warning: the Internet may contain traces of nuts.”
One of my favorite veggie sauces, when I want to dress things up a bit, is a drizzle of nut sauce. The most common of these, and the one that most people think of, is a spicy peanut sauce made with peanut butter. But there are options because there are butters made from all sorts of nuts.
This particular nut sauce is made with sunflower seed butter, but you could also use almond butter or tahini.
Before I go on with the recipe, I want to show you how to store nut butters.
That’s right. You store them upside-down. That’s because the oil generally separates in natural butters and pools on the top. Then you have to mix it in or dig through it to get to what you want.
When the jar is upside-down the oil goes to the top, which is then the bottom, and when you right the jar (important) and open it, you don’t have to fight with the oil. You’re welcome. On to the recipe.
1/4 cup sunflower seed butter
Juice of one lime – about 2 T
1 t coconut amino
1/2 t rice vinegar
1/4 t crushed red pepper flakes
1/4 t powdered ginger
1 clove garlic, minced
1/2 cup coconut milk
Place everything, except the nut butter, into a wide-mouthed pint jar, or a reasonable facsimile, and wand it until it’s creamy. Next, wand in the nut butter.
Done! Put a lid on the jar and store in the fridge. This is great drizzled on broccoli or cauliflower. Might also be tasty on chicken. You decide!
Here is a picture of a melange of roasted veggies with nut sauce pooling all over the plate. Had I snapped the picture a little quicker I might have gotten a picture with the sauce on top and artistically in the middle of the arrangement.
FAQ: Have you ever thought of taking a photography course?
Answer: Dare to dream.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.