Made this last night. Had it with my Inside-Out Eggroll recipe. It was fabulous. I hacked a second batch for fat by using powdered peanut butter and peanut butter 2:1. Still incredibly delicious!
I've often wondered what prompts the blending of totally different ingredients, such as soy and peanut butter. That said, I'm always game for a some new delight for the taste buds. Will definitely have to try this one. Thanks ...
Originally, the idea came from Thai satay sauce which features soy. It got simplified and adapted over the years until it became what it is today. I'd definitely recommend giving it a go!
Made this last night. Had it with my Inside-Out Eggroll recipe. It was fabulous. I hacked a second batch for fat by using powdered peanut butter and peanut butter 2:1. Still incredibly delicious!
I make this, too! Yum on everything!
Another couple variations: tahini and/or nutritional yeast, aka "nooch".
great stuff! Tahini definitely gets my vote, I've never worked with nutritional yeast but I know it's becoming very popular
I love the sound of this and if it’s anything as good as your hot sauce (which I make often) then I can’t wait to try it.
Keep up the amazing, versatile recipes. :)
I've often wondered what prompts the blending of totally different ingredients, such as soy and peanut butter. That said, I'm always game for a some new delight for the taste buds. Will definitely have to try this one. Thanks ...
Originally, the idea came from Thai satay sauce which features soy. It got simplified and adapted over the years until it became what it is today. I'd definitely recommend giving it a go!