SPICY PEANUT SAUCE WITH LEMONGRASS
Delicious quick spicy creamy vegan peanut sauce to go with satay and almost everything else!
Recommended Equipment
Ingredients
- 1 small onion chopped
- 1 thumb size piece of ginger chopped
- 1-2 stalks of lemongrass chopped, see blogpost for instructions
- 1-2 garlic cloves chopped
- 120 ml oat milk
- 2 tablespoons maple syrup
- 1,5 tablespoons soy sauce
- 1/2 teaspoon lime juice
- 125 g peanut butter
- pinch of chili to taste
- a few drops of caramel colour optional, see blogpost
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Chop the onion and ginger and fry them in some vegetable oil in a small pan over medium to high heat for 3 minutes, stirring occasionally. Add the garlic and lemongrass, fry for another 30 seconds, then transfer everything including the oil to a blender. You can also use an immersion blender.
- Add all the other ingredients and blend until smooth. That's it!
- Taste and adjust seasoning if needed: add soy sauce for more saltiness, chili for more heat, more lime juice for more acidity, and maple syrup for more sweetness. The flavor may vary depending on the peanut butter used. The taste also develops further as the sauce sits in the refrigerator. Especially with the chili, be cautious not to overdo it while adjusting the seasoning, as its spiciness tends to intensify over time.
- The sauce can be served warm or cold. If it's too thick, you can thin it out with oat milk and soy sauce. The sauce will keep for at least a week in the refrigerator and can also be frozen.
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