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

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

creamy thai peanut dressing poured onto a salad

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.

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.

salad with creamy thai peanut dressing poured on top

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

5 from 18 votes
Print
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!

Reader Feedback: What’s your favorite salad dressing lately?

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Comments

Francesca

Can I ask why you only suggest storing for three days? I don’t see any ingredients that would spoil in the fridge…actually they all are pretty long lasting.

    Megan Gilmore

    I always try to be conservative with storage times, as I don’t want anyone to get sick from keeping fresh food for too long. The only reason why this dressing might spoil quickly is because you add water to the mix– and added moisture encourages bacteria growth. So, I would definitely aim to use it up within a week!

Mary

CAN YOU TELL US HOW MANY CALORIES ARE IN THE DRESSING?

Megan

Hey Megan! Thank you, thank you! This definitely hit the spot and was oh so delicious! I’ve been in such a Thai food frenzy lately so when I saw this recipe I knew I had to give it a try. I swapped out the sun butter for almond, that’s all I had, and it was superb!! I think I’ll have to double the recipe next time.. 🙂

Kirsten

I made this without honey and salt. I used coconut aminos (adds sweetness) and followed the recipe exactly and this is a fantastic dressing. 5 out of 5 stars!!!!!!! Thanks bunches ♥ ♥ ♥

Deb

I just made this and it’s Amazing! thank you so much your recipes are always my go to’s 🙂

For those with soy allergies I omitted the soy sauce and it was just as good 🙂

Sandy

This is so good. The only change I made was I used almond butter. I did not have a seed butter in the house. I will try it with peanut butter next time and I am sure it will be good with whatever I use. I ate it with a salad and had it the next day as a dip with peppers. No one in the house got to try it because I ate it all by myself! So tasty! I will be making this again for sure!

Lexie

Delish! Took some serious willpower not to just drink this! Thank you!

Jennifer Budwig

Is it possible to freeze this?

Jenny

I just made this. This dressing is amazing!!! Great flavours altogether. Just awesome.

Dana

This dressing was a huge hit at my companies art show. The bowl was scraped clean!
Loved it and will make it again this weekend.
An important note: If you have nut allergies, be sure to check the labels of the Sunflower Seed Butter! Some may contain trace amounts of nuts as some processing plants make other nut butters as well. They clean the processing machinery well, but have to label their products “may contain nuts”.

Leah

Just made this with Tahini instead of sunflower and it was delicious!!!!!

Olga

This dressing is amazing!!! I have added it to my “Fav Vegan Recipes” page.

JESSE

Thanks ! I used walnuts instead of sunflower seed butter. It is fresh and beats thai peanut sauce in the bottle sol in health food stores

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