This quick and easy Vegan Satay Sauce is bursting with flavour! Creamy, peanutty, and perfect for dipping, drizzling, or tossing. Ready in minutes with just a handful of ingredients!
Equipment
- 1 Blending cup
Ingredients
- 400 ml Coconut milk
- 150 g Peanut butter
- 2 Tbsp Curry powder
- 1 Tbsp Agave
- 2 Tbsp Soy sauce
- 1 Tbsp Sesame oil
Instructions
- Combine: Shake the can of coconut milk well and pour into a cup or blender.
- Add: Add peanut butter, curry powder, agave, soy sauce, and sesame oil.
- Blend: Blend until completely smooth, scraping down the sides as needed.
- Serve: Enjoy warm or cold. Store leftovers in the fridge for up to a week.
Notes
- For a richer sauce, use full-fat coconut milk and thin with water if needed.
- Use 100% peanut butter for the best flavour.
- Leftover sauce may thicken in the fridge; stir or shake before using.
- Use 100% peanut butter for the best flavour.
- Leftover sauce may thicken in the fridge; stir or shake before using.
Nutrition
Calories: 213kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 437mg | Potassium: 134mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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