Vegan Thai Peanut Sauce

I LOVE anything peanut and this sauce is just another way to fast track it into even more dishes. It's the perfect addition to almost anything from tofu, rice, noodles, veggies, salads, wraps .... anything that needs a dollop of salty richness. This recipe is easy, clean & will NOT separate in the fridge like many oily restaurant versions.

Ingredients:

1/2 cup Coconut Milk

1/2 cup creamy peanut butter ( Adams brand is the best!)

1 tbsp Sesame Oil

2 tbsp Honey (or maple syrup)

1 tbsp Sriracha (adjust depending on spice preference)

3 tbsp Tamari (or soy sauce)

1 tsp Ginger Powder

1 tsp Garlic Powder

Instructions:

In a sauce pan, combine all ingredients over medium heat, stirring constantly. Once smooth, remove from heat & serve immediately. Do not let boil or overcook. Sauce can be refrigerated up to 7 days. Reheat either on the stove under low heat or in the microwave in 15 second increments, stirring between each heat. Overheating or reheating too quickly will cause the sauce to separate & get gritty.