Yesterday I alluded to two of my favorite sauces to accompany my dinner bowls. I’ve mentioned my love for sauces before. I think salad dressings and sauces make a meal so I am constantly creating and experimenting with new flavor combinations.
This peanut sauce is unbelievably delicious. I’ve been making it forever and we eat it over vegetables, quinoa, beans, sweet potatoes, just about anything. I’ve never found a bottled peanut dressing or satay sauce that’s this tasty…and I’ve tried them all!
Vegan Gluten-Free Peanut Sauce
2 tablespoon unsalted peanut butter, I use the freshly ground peanut butter from Whole Foods
1 teaspoon sriracha
1/2 tablespoon minced garlic
2 tablespoon rice wine vinegar, in most my recipes you can sub this out for any type of vinegar, in this recipe I would definitely use rice wine
1/2 tablespoon peanut or olive oil
2 tablespoons lemon juice
1 teaspoon tamari or Bragg’s Liquid Aminos
1-2 tablespoons warm water
pinch of salt
pinch of sugar
Place peanut butter, sriracha and garlic in a bowl.
Using a fork, mix in vinegar, olive oil, lemon juice and tamari.
Add water to thin out.
Mix in salt and sugar.
If the sauce is still too thick, taste and then decide what liquid to add more of. Sometimes it needs more lemon juice, sometimes more vinegar, sometimes just a little water.
The second sauce we eat a lot of is more of a salad dressing. As I’ve mentioned before, I used to be obsessed with ranch dressing but began to eat less of it after taking a closer look at the mile long ingredients list.
One evening I was lamenting the loss of my beloved condiment when Michael suggested we just make our own. His mom used to make a version for him and his siblings when they were growing up as an alternative to processed, store-bought salad dressings. So he pulled out the ingredients and got to work. Imagine my surprise when all of 4 ingredients were mixed together to create the loveliest ranch dressing I’d ever had. I’m not sure why he kept it a secret for so long.
Vegan Gluten-Free Ranch Dressing
2 tablespoons vegan mayonnaise, we use the veganaise brand
1 tablespoon unflavored almond milk
1 tablespoon fresh lemon juice
1/2 teaspoon garlic salt
Add all ingredients to a bowl and mix until smooth.
Every once in a while I’ll add a little fresh minced garlic but usually I keep it really simple.
I’m pretty sure that adding some sun-dried tomatoes, chipotle powder or hot sauce would create a great spicy ranch but I just thought of it and unfortunately I’m sitting at a Starbucks and can’t recreate right now to confirm for you. I’ll report back.
I love this simple salad dressing; it tastes amazing with dinner bowls, roasted potatoes or taco salads. A little goes a long way.
Both these recipes yield enough for two servings. They will keep in the fridge for a day or two in a tightly covered container but are best eaten the same day, especially the ranch.
Now, go get saucy.