Yup, you read it right, I made peanut sauce to go with my zucchini noodles. But pay closer attention that I said “peanut” not peanut, cause peanuts are part of legume family instead of nuts, despite its name, and we all know legumes are not exactly good for our gut health. 😀
This “peanut” sauce goes well with my zucchini noodles and it’s actually pretty easy to make.

Asian “Peanut” Sauce
Ingredients:
About 3 cups raw sunflower seeds (I used the one I got from Trader Joe’s)
Dash of salt
1 Tbsp avocado oil
1 tsp honey
3 Tbsp sesame oil
Fresh squeeze lemon juice

Directions:
1. Toast the sunflower seeds in your toaster oven in 300°F for about 10 minutes – keep an eye on them as they might burn pretty quickly. If you are using toasted sunflower seeds, you can skip this part. Set aside and let them cool a bit.

2. Place the toasted sunflower seeds in your food processor and blend them on high speed- stop the blender periodically to scrape off the sides.

3. If you see the mixture a bit dry, add in about 1 Tbsp avocado oil to moist them a bit and in the end you’ll get this- homemade sunbutter!

4. Add in the rest of the ingredients – adjust to your own taste. I like mine a bit tangy so I put a bit more lemon juice.

Top your zucchini noodles or any other veggies and enjoy! This sauce tastes very rich and addicting!

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