Creamy Thai “Peanut” Dressing (Dairy-free, Nut-free)

One of the keys to enjoying salads frequently is to have some delicious dressing options available.

And this creamy dressing is one of my new favorites.

It reminds me a peanut dressing that would be served over a crunchy Thai salad, but instead of using peanut butter, this dressing gets its creamy texture from sunflower seed butter, making it appropriate for those with nut allergies. Paired with tamari, a gluten-free soy sauce, ginger, and honey, the resulting dressing is so flavorful, I’m tempted to drink it on its own.

But, I’d suggest pouring it over a crunchy salad instead.

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Creamy Thai “Peanut” Dressing (Dairy-free, Nut-free)
Serves 4

Adapted from Once Upon a Chef

Ingredients:

1/4 cup sunflower seed butter
1 tablespoon raw apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon tamari, soy sauce, or coconut aminos
3 tablespoons honey (use maple syrup for vegan version)
2 garlic cloves, minced
1-inch knob of fresh ginger, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup water, or more for a thinner consistency

Directions:

Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Add more water, if a thinner consistency is desired, then serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.

Store any leftover dressing in a sealed container in the fridge for up to 3 days.

5 from 19 votes

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Creamy Thai "Peanut" Dressing (Dairy-free, Nut-free)

Prep Time

5 mins

Total Time

5 mins

 

A creamy and flavorful dressing reminiscent of a Thai-style peanut dressing.

Course: Salad

Servings: 4

Calories: 212 kcal

Author: Detoxinista.com

Ingredients

• 1/4 cup sunflower seed butter
• 1 tablespoon raw apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tamari , soy sauce, or coconut aminos
• 3 tablespoons honey
• 2 garlic cloves , minced
• 1- inch knob of fresh ginger , peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water , or more for a thinner consistency

Instructions

1. Combine all of the ingredients in a high-speed blender, and blend until completely smooth. Serve over your favorite salad ingredients, including sliced red pepper, shredded cabbage or romaine, fresh cilantro, and some sunflower seeds for crunch.
2. Store any leftover dressing in a sealed container in the fridge for up to 3 days.

*Note: Feel free to use maple syrup or coconut nectar, instead of the honey, for a vegan dressing.

Enjoy!

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