I made it again today, then decided to experiment with my own. This is loosely based on hers, but not so much. I've already told you guys about my family's love of peanut butter and that definitely extends over to anything with peanut sauce. My sisters are coming over for dinner tonight, so I wanted my peanut sauce to be perfect! My middle sister is bringing her boyfriend, so I need to make something filling enough for a big Army guy. He's out of the Army now (yay!), but I'm still sure he can put away a lot of food. I'm going to serve this over rice noodles and shredded cabbage with edamame and cilantro!
I'm assuming Mama Pea uses canned tomatoes as a base to make her peanut Mmm sauce more healthy and low-cal. I tried to do the same thing. My recipe uses cashew cream instead of coconut milk. I first heard about this on vegangr.com, and this is the first time I've used it. Supposedly it is a good vegan substitute for heavy cream in things like creamy soups and sauces.
This sauce would be great over just about any protein, you could easily use it over rice noodles and shrimp, then chill it for a cold noodle salad. The heat index in GR today was over 100 degrees, so I cannot dream of eating anything hot right now, but it would be great tofu or chicken. You could also thin it out with a little veggie broth and make it into a peanut salad dressing. If you like it spicy, feel free to add some sriracha or chili paste or cayenne. Peanut sauce is such an easy sauce to make and a great sauce to eat! I hope you'll try it soon.
Basic Peanut Sauce
1/4 C Natural Peanut Butter
1/4 C Cashew Cream (you can substitute light coconut milk)
1/2 C Veggie Broth
2 T Braggs Liquid Aminos (or Soy Sauce)
1 T Rice Vinegar
1 T Honey (or Agave Syrup)
1 Garlic Clove, minced
2 t Cornstarch
1. Throw everything in the blender and blend until smooth.
2. Pour into a small sauce pan and bring to a boil to thicken.
3. Enjoy! You're done. Yep, it is that easy!