Runner’s High Peanut Sauce

Recipe by Shaina White

From Shaina’s runner’s cookbook. Gluten-free, vegan, dairy-free. Makes 2 ⅓ cups.

Ingredients

1 tablespoon virgin coconut oil or extra-virgin olive oil
1 yellow onion, diced (can use dried onion)
½ teaspoon fine sea salt
3 cloves garlic, minced
1 can (13 ½ ounces) unsweetened coconut milk (preferably full-fat)
½ cup unsalted creamy peanut butter (100% peanuts)
1 tablespoon soy sauce (preferably shoyu or tamari)
1 tablespoon coconut sugar or other granulated sugar
½ to 1 teaspoon red pepper flakes
1 tablespoon lime juice (about ½ lime)
¼ cup chopped peanuts
1. In a medium saucepan over medium-high heat, warm the oil. Add the onions and
salt and cook, stirring occasionally, until soft but not brown, about 5 minutes Add
the garlic and cook, stirring frequently, for 1 minute.
2. Add the coconut milk, peanut butter, soy sauce, sugar, and pepper flakes. Bring
to a simmer and whisk until the peanut butter melts. REduce the heat to low and
simmer, uncovered, stirring occasionally, until the sauce thickens and the flavors
meld, about 10 minutes. Remove the pan from the heat and stir in the lime juice.
3. Using an immersion blender, if you have one, blend the sauce until smooth.
Alternatively, transfer the sauce to the container of a blender and process until
the sauce is smooth.
4. Transfer any leftover sauce to a jar with a tight-fitting lid and refrigerate for up to
5 days. Or freeze individual portions in a silicone muffin tray and then transfer to
a gallon-size freezer bag.

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1 tablespoon virgin coconut oil or extra-virgin olive oil 1 yellow onion, diced (can use dried onion) ½ teaspoon fine sea salt 3 cloves garlic, minced 1 can (13 ½ ounces) unsweetened coconut milk (preferably full-fat) ½ cup unsalted creamy peanut butter (100% peanuts) 1 tablespoon soy sauce (preferably shoyu or tamari) 1 tablespoon coconut sugar or other granulated sugar ½ to 1 teaspoon red pepper flakes 1 tablespoon lime juice (about ½ lime) ¼ cup chopped peanuts
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In a medium saucepan over medium-high heat, warm the oil. Add the onions and
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salt and cook, stirring occasionally, until soft but not brown, about 5 minutes Add the garlic and cook, stirring frequently, for 1 minute.
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Add the coconut milk, peanut butter, soy sauce, sugar, and pepper flakes. Bring
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to a simmer and whisk until the peanut butter melts. REduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 minutes. Remove the pan from the heat and stir in the lime juice.
06
Using an immersion blender, if you have one, blend the sauce until smooth.
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Alternatively, transfer the sauce to the container of a blender and process until the sauce is smooth.
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Transfer any leftover sauce to a jar with a tight-fitting lid and refrigerate for up to
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5 days. Or freeze individual portions in a silicone muffin tray and then transfer to a gallon-size freezer bag.