Spicy Peanut Dip/Sauce
This is kind of like Indonesian satay sauce, but without the coconut milk. It’s easier to make than the traditional version, because we are starting with peanut butter instead of raw peanuts. I used creamy, but chunky will work as well.
There is a mixture of sweet, salty, sour and spicy, along with a creamy richness from the peanut butter. You can adjust the spiciness to your taste. The recipe as written is on the mild side.
It works great as a dip for crudite, and I mixed the leftovers with sautéed vegetables and served them with rice. You can sprinkle some sesame seeds on the top for garnish.
Vegan Spicy Peanut Dip/Sauce
1 cup peanut butter
1 cup water
2 TBS shoyu
4 TBS brown sugar
1/4 teaspoon cayenne
2 cloves garlic, minced
4 teaspoons minced fresh ginger
4 TBS apple cider vinegar
3/4 teaspoons salt
1 TBS toasted sesame oil (optional)
Mix together all ingredients. Using hot water helps to soften the peanut butter and makes it easier to mix.