* Exported from MasterCook *
Coconut Peanut Sauce - 8g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 cup creamy peanut butter
3 green onions -- chopped
2 teaspoons grated fresh ginger
2 teaspoons minced fresh garlic
3/4 cup light coconut milk -- unsweetened
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
1/8 teaspoon ground cayenne pepper
In a blender or food processor, combine all the ingredients and blend until smooth.
If serving cold, use immediately. If serving warm, transfer to a saucepan and heat gently over low heat, stirring until warm. If not using right away, cover and refrigerate until needed. This sauce tastes best if used on the same day it is made.
Makes 1 1/2 cups (6 one-quarter cup servings).
This creamy and flavorful sauce is easy to make and cane be enjoyed cold as a dipping sauce or heated and served over baked tempeh or tossed with noodles.
Cuisine:
"Asian"
Source:
"1,000 Vegan Recipes by Robin Robertson, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 158 Calories; 13g Fat (65.8% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 624mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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