You can use this sauce over anything from chicken to seafood to roast vegetables.


Gluten, dairy and egg free



  • ½ Cup crunchy natural peanut butter
  • ½ Cup coconut cream
  • ¹⁄³ Cup water
  • 2 Tbsp. soy sauce (i use gluten free)
  • 1 Tbsp. lime juice
  • 1 garlic clove, crushed or grated
  • 1 tsp. ginger, grated
  • 1 tsp. coconut sugar
  • 1 tsp. coconut oil
  • Pinch chilli powder (optional)



  • Heat a small saucepan on medium heat. Add coconut oil and heat until bubbling.
  • Add garlic and ginger and cook stirring for 1 minutes.
  • Pour in peanut butter, coconut cream, water, lime juice, soy and sugar and chilli, stirring continuously.
  • Bring to the boil and reduce heat to low. Gently simmer for 2 minutes stirring occasionally. If it is too thick for you add a little more water.
  • Pour over meat or vegetables for a lovely nutty flavour.


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