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

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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.

dressing being poured over salad
Print Pin
5 from 21 votes

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

A creamy and flavorful dressing reminiscent of a Thai-style peanut dressing.
Course Salad
Cuisine Thai
Keyword Creamy Thai "Peanut" Dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 212kcal

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

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

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 21mg | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 3.8mg | Calcium: 23mg | Iron: 0.9mg

*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

Nadene

This dressing is absolutely delicious!! It’s my go to dressing. The only thing I do differently is a bit less sweetener, and I use maple syrup instead of honey.

David

We quickly made this dressing in a pinch to pour over some brown rice & roasted veggies, and OMG it’s fabulous!! My wife is on a candida cleanse diet and our sunflower butter had added sugar so we substituted with almond butter. Instead of the 3 Tbl of honey we added a 1/2 teaspoon of powdered stevia which was the perfect sweetness for us. We didn’t have red pepper flakes but we DID have Thai chilies from our garden which gave the heat a nice depth of flavor. We subbed with 1 Thai chili, de-seeded.

We make peanut sauces all the time and this is definitely a great new addition to our regular list! Ty! 🙂

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