If you are familiar with my recipes, you will know I like to do things that make life easier. When you are eating a Whole Food Plant Based diet, you will likely need to make most of your food from scratch. This can be time consuming, and if you lead a busy life, there is not always time. I am not the only person you will come across who believes that bulk prep will be your saviour when it comes to managing your time. I can certainly vouch for how it can help you maintain your sanity.
This sauce can become part of your weekend prep. Back in the day, I relied on premade sachets of sauce to help me get a meal together quickly, but they are typically loaded with salt. So this is my version of a replacement for these. It keeps well in the fridge all week, and is perfect when mixed with sauted vegetables, then served on noodles or rice. You can bring dinner together in about the time it takes for some rice or noodles to cook. You can find a sample recipe here: Stir Fried Veges with Peanut Sauce. It makes a great drizzle for jazzing up the flavour of a buddha bowl, or the fillings of your summer rolls. And a quick snack using this as a dip for veges is delish.
The saltiness in this sauce comes from miso paste. Miso paste does have high levels of sodium, as well as a salty/umami flavour. However, it has been proven that miso doesn't increase our blood pressure like table salt does. If you want to take a look at the science relating to this, visit this post at Nutrition Facts.
Because this recipe uses peanut butter, it is not fat free. Therefore, if you are avoiding fat altogether, perhaps because you have been diagnosed with heart disease, then this is not a sauce for you.
Add all ingredients to a blender. Process until smooth. Store in an air tight container in the fridge for up to a week.
Ingredients
Directions
Add all ingredients to a blender. Process until smooth. Store in an air tight container in the fridge for up to a week.
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