Pea-NOT Sauce
I love peanut sauce as a topping for vegetables, chicken, and shrimp, but many primal and keto enthusiasts try to avoid peanuts due to allergenic concerns and the fact that technically they are a legume, not a nut. They also deliver a bit more carbohydrate than your typical nut or seed. Luckily, this Pea-NOT Sauce (see what I did there?) made with almond butter is every bit as good as the original, and without added sweeteners. Try not to eat it all in one sitting!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 tablespoon fresh ginger grated
- 1/2 cup coconut milk
- 1/2 cup almond butter
- 2 large garlic cloves finely minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 tablespoon avocado oil
- lime juice of 1 small lime
- 2 tablespoons tamari soy sauce (gluten free)
- 1/2 tablespoon toasted sesame oil (see note)
- Carbohydrate 4.30742449714452 g
- Cholesterol 0 mg
- Fat 14.82347254459 g
- Fiber 0.638893395866231 g
- Protein 3.07441398952621 g
- Saturated Fat 3.89056587657335 g
- Serving Size 1 1 Serving (37g)
- Sodium 199.299652789872 mg
- Sugar 3.66853110127829 g
- Trans Fat 0.722239224700561 g
- Calories 153 calories
Mix all the ingredients in a medium bowl, or use a small food processor or an immersion blender. Store in an airtight container in the refrigerator. Finish within 2-3 weeks.
