Welcome to the best week ever in the history of all weeks…PEANUT BUTTER WEEK! I got this idea when I was under the weather (due to drinking, don’t feel bad for me) and it was one of the best I’ve had in a while.
Because really, who doesn’t love peanut butter? To kick off a week full of delicious PB goodness, I’m sharing one of my favorite dressing recipes, easy peanut dressing. I made this for the first time a few months ago and have been making it once a week or so ever since. It’s that good.
Most peanut sauces and dressings are made with coconut milk, which is why I’ve never made them before. A little known secret about my husband…he’s fatally allergic to coconut. Instead of risking poisoning him, I tried to find a recipe without this lethal ingredient. Surprisingly there aren’t a whole lot out there so I had to do a bit of experimenting. A lot of peanut butter was harmed in the production of those sauces, let me tell you. But after some fails and flops, I found one that worked. The flavors, the texture, the HOLY SHNIZAA WOWW factor was all there. And I’m pretty sure E never got to try the first batch since I ate it all. With no shame.
What makes this dressing so KILLA (said in a British accent) is how versatile it is. You can throw it on a salad, mix it into a chicken dish , use it as a marinade, drink it through a straw, spoon feed it to yourself, bathe in it…whatever your silly, slightly freaky heart desires. Plus, you can always make it thicker/lighter, depending on your preference. I love a slightly thick dressing but you can always add more water to make it supaa smooth.
Look at that pour! I did that all by myself WITHOUT a tripod or a remote. Just a whole lot of juggling and strage stares from the people across the street. But I won’t show you how much soy sauce I spilled all over myself, the floor and Oscar. Poor little mop needs another bath already.
Yields about 1 cup. Recipe adapted from Cooking with Amy .
Prep time: >10 minutes
1/3 peanut butter (I used low-fat)*
2 tablespoons low sodium soy sauce
1 1/2 teaspoons red pepper jelly*
1/2 teaspoon cayenne pepper
1/2 cup warm water*
Juice from 1/2 lime
*Add additional peanut butter if you want it thicker.
*Sub in brown sugar if you don’t have this. Start with 1 teaspoon and add more for sweetness.
Place peanut butter, soy sauce, red pepper jelly cayenne pepper, pepper and lime juice in a food processor. Pulse on low until mixture is smooth. Gradually add water and pulse between additions. *If the dressing is too thick, add additional water.
Serve immediately or chill in a sealed jar for up to 3 weeks.
Nutritional information per serving (2 tablespoons):