Intolerances: Fructose, Gluten, Dairy, Soy
A nutty and creamy dipping sauce.
You’d be hard pressed to find someone that doesn’t like peanut sauce, but I decided to amp it up a bit with the ingredients that I can tolerate. I swapped the peanuts for pistachios and the soy sauce for coconut aminos. The sauce is smooth, nutty, a little sweet and a little salty. What more could you ask for?
Serve With:
- Spring Roll Salad
- Chicken Satay
- Fun Noodles
- Spring Roll
What you need:
- Mixing Bowl and Whisk
- Pistachio Butter
- Coconut Aminos
- Water
- Sesame Oil
- Kosher Salt
The Sauce
This is an easy one. Simply add the pistachio butter, coconut aminos, sesame oil and a pinch of salt. Whisk the ingredients together and add in your water. I would recommend starting with 1½-2 tablespoons, you can always add more. If I am using the sauce as a dressing, I’ll go up to 3 tablespoons.
Pistachio Sauce
Intolerances: Fructose, Gluten, Dairy, Soy
Yields: ½ cup
Prep Time: 5 minutes Total Time: 5 minutes
2 ½ Tbsp Pistachio Butter
2 Tbsp Coconut Aminos
2-3 Tbsp Water (depending on how thick/thin you want it).
¼ tsp Sesame Oil
Pinch of Kosher Salt
Whisk all ingredients together and serve. Note that if you use 3 Tbsp of water, the consistency will become a dressing, rather than a dipping sauce.
Store in the fridge for up to a week.
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