Nutty Satay Dressing
This recipe for nutty satay dressing is up there with my favourite. I’m a big fan of blender dressings. They don’t take much to make them delicious, they’re a nice change from oil based dressings and add a level of creaminess to your meal even when they’re totally dairy free.
1 cup peanuts
1 lime or 3 drops of therapeutic grade lime essential oil
1 cup water
1 clove garlic
A good knob of ginger
2 tbsp tamari
1 tbsp maple syrup or 2 dates (pitted)
1 tbsp apple cider vinegar or rice wine vinegar
2 tbsp sesame oil
Chilli (optional to taste)
Preheat oven to 180 degrees C.
Line a baking tray with baking paper and scatter peanuts on tray.
Toast peanuts in oven for 15-20 minutes, until they’re toasty and slightly darker in colour. Place in blender.
Roll your lime around on a chopping board, pressing down firmly with the palm of your hand. This helps to release the juices inside the lime, so you get more juice out of it.
Add lime zest and juice to blender, along with remaining ingredients.
Blend on high until smooth, approximately 1 minute.
Store in the fridge for 1 week in a jar or container. The flavour gets better with time!