I have been meaning to make a low-fat peanut sauce for ages. There are many recipes of course, but I had some red Thai curry paste to use up and thought this might be a great and easy addition of spices in my peanut sauce. I also wanted to use peanut flour for a low-fat version, and also because peanut flour doesn't aggravate my system the way peanut butter does (food intolerance).
I didn't know how to thicken it up nicely without using coconut milk, as I always had in the past. While delicious, we have completely excluded it from our diet after going low-fat earlier this year (for reasons McDougall and Esselstyn, among others, advocate). So what to use? Silken tofu is one way to thicken up sauces, so I added this into the sauce and it turned out great. The peanut flour adds a ton of flavor also without the fat. If you cannot find peanut flour, you can use powdered peanut butter instead (the only difference is sweetener).
Low fat vegan thai peanut sauce (Quick version)
- 1/2 cup defatted peanut flour Or sub powdered peanut butter. See notes.
- 3 oz tofu firm or silken, plain
- 2 Tbsp cup red curry paste See notes
- 1.5 oz non-dairy milk cashew, oat, rice etc
- 1.5 oz apple cider vinegar
- 2 tsp maple syrup or stevia to taste, optional
- Combine all ingredients in a food processor or blender and combine until smooth.
- This recipe is a somewhat thick consistency, and can be used as a spread or dip or mixed into noodle dishes. Add additional vinegar and/or water for a thinner consistency suitable for bowls or drizzles.
There are many alternative spices you could add. If you need to add a bit of additional heat, use some thai chili hot sauce or paste. You can add a bit of tamarind paste for some extra citrus.
This sauce goes wonderfully in noodle dishes, of course. I added it to my lunch of ramen noodles and leftover broccoli slaw - a rather odd combination (emptying out the fridge), but combined perfectly flavor wise (I added some red chili flakes for heat). It will work as a dip for vegetables, a spread in a wrap, or a stir fry with broccoli and bean sprouts.
Tonight I thinned out this sauce to make a salad/bowl dressing. I added a few heaping spoonfuls of the sauce, and a bit of water, apple cider vinegar, a touch of maple syrup, and a squirt of Sriracha for heat before mixing it well with a whisk.
- New Vegan Q&A: Pantry items, alcohol, and eating out - February 17, 2020
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
Last Updated on