Thai Peanut Sauce #2

Prep: 5 minutes Cook: 5 minutes

Serves:Makes 3/4 cup

This is a higher fat choice because of the peanut butter. However, I have used almond milk with coconut extract in place of the usual coconut milk, so that fat is eliminated. (Most Thai peanut sauces use coconut milk in the preparation.)


  • 1/2 cup almond milk
  • 1/4 cup peanut butter
  • 1 tbsp soy sauce
  • 1/2 tbsp agave nectar
  • 1 tsp lime juice
  • 1 tsp chili garlic sauce
  • 1/8 tsp coconut extract
  • 1-2 tbsp chopped fresh cilantro (optional)


Place all ingredients in a blender or food processor and process until smooth. Pour into a sauce pan and heat through before serving. Serve warm over grains and/or vegetables.