This nutty, Thai-inspired sauce puts a unique spin on veggie dip, is perfect for pouring over cooked spaghetti squash or “zoodles”, and is amazing when tossed with shredded cabbage and carrots for a refreshing salad. The options are endless! This Thai peanut sauce is a game changer!
While the whole low FODMAP thing has been a big learning process and has had some ups and downs, for the most part I feel much better when eating foods that fit the low FODMAP guidelines. I haven’t reintroduced every category yet, but the foods I have introduced unfortunately haven’t gone well.
One of the foods I miss most is veggie dip!! And I mean any kind of veggie dip. I love a delicious hummus, black bean dip, salsa, and even the occasional ranch dip for a special treat 🙂 BUT none of those are low FODMAP approved.
What’s a girl to do when she wants to bring a delicious veggie platter to the party that she can enjoy too?
Make her own of course…
I’m calling this “everything sauce” rather than veggie dip because we have been using it for well…everything!
For all you non-peanut eaters: I’ve also made this recipe with sunflower seed butter. To make the sunflower seed butter, I simply take roasted sunflower seeds from the grocery (salted or unsalted is up to you!), place them in the food processor and let the food processor work it’s magic. I scrape the sides down occasionally 🙂
There you have it friends…my latest obsession!
PS: You don’t have to be low FODMAP in order to enjoy the dip. We enjoyed it on the Fourth of July and it was almost completely consumed and received rave reviews from people who aren’t following a low FODMAP plan!
Enjoy the recipe! Let me know your thoughts on this dip, and what your favorite thing to dip in it is!
This nutty, Thai-inspired sauce puts a unique spin on veggie dip, is perfect for pouring over cooked spaghetti squash or “zoodles”, and is amazing when tossed with shredded cabbage and carrots for a refreshing salad. The options are endless!
3/4 cup natural peanut butter* (I prefer the creamy kind with only peanuts as the ingredient for this recipe)
1/4 cup low sodium tamari
1/4 cup rice vinegar
1/4 cup lime juice
1/4 cup water
1 Tbsp sesame oil
1 Tbsp fresh, finely chopped chives
Combine all ingredients in a large bowl with a spoon. Mix thoroughly until everything is combined and add additional water or reduce the amount of water to reach your desired consistency.
*Sunflower seed butter may be used in place of the peanut butter. I simply place 1 1/2 cups of sunflower seeds in the food processor and process while scraping down the sides until the consistency is similar to peanut butter. Salted or unsalted work fine.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!