Thai Sun Butter Satay Sauce

This delicious, healthy satay sauce uses nutritious sunflower seed butter instead of peanut butter, which often contains mold. The full-fat coconut milk brings us brain fuel and gut healing nutrients, alongside soy-free coconut aminos which gives this sauce its Asian cuisine flare. A perfect sauce to use all year around over vegetables, proteins and even as a cold dip.

Makes 1 cup

Ingredients

• 1/2 c. Unsweetened sunflower seed butter (sub with macadamia nut butter or cashew butter)

• 1/2 c. Full-fat canned coconut milk- use any non-dairy milk but the result may be thinner.

• 4 T. Coco aminos

• 1/2 juice of organic lime

• 1-2 T. Fresh minced or grated ginger

• Pinch of red pepper flakes

Directions

• Place all ingredients in a small saucepan and heat through on medium-low for 10 minutes.

• Serve immediately or store in glass jar in fridge for up to 2 weeks.

• May need to add a little water to thin out each use.