- Skill Level: Beginner
- Prep: 10 minutes
Not Peanut Sauce was the very first dressing I ever created. I think I ate this dressing for a year until I felt confident enough to branch out and try something new. It’s a good one. This sauce is thick and creamy, which makes it very satisfying and a good choice for those moving from a traditional heavy cooked diet into a lighter raw diet. Not Peanut Sauce is great served on Thuy’s Pad Thai.
Peanuts have a naturally occurring mold and that is why so many people are sensitive to them. I use a raw almond butter instead.
For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.
- 1 cup raw almond butter
- 1/2 cup water
- 1/4 cup lemon juice
- 3 to 4 tablespoons peeled and chopped fresh ginger
- 1/4 cup Grade B maple syrup
- 3 tablespoons tamari
- 1/4 cup olive oil
- 3 small garlic cloves
- 1/2 serrano pepper, cut and seeded (check heat of pepper and adjust to taste)
Combine all ingredients in a blender, adding more water if dressing is too thick for you. Makes 23 ounces.