Having a child allergic to peanuts in our house can be a challenge at times. Always looking for healthy options the kids will eat and keep them full is always hard especially when your 5 year old eats as much as a rugby front row forward. I was looking around for a good, healthy and tasty satay recipe that did not contain peanuts so there was no risk of reaction for our little girl. I found a great base recipe and have given it my own little touch to enhance the flavours. This sauce is the best peanut less satay sauce recipe you will ever taste. Peanuts are not the best choice of nut especially when roasted in vegetable fat compared to other beauties like walnuts, cashews and almonds. Peanuts are not actually a nut but a legume more closely related to chickpeas and soy beans.
1 tbsp. almond spread
1 tbsp. cashew spread
1 tbsp. miso paste
1/2 clove of garlic grated
2 tsp rice wine vinegar
2 tsp tamari (or reduced salt soy sauce)
tiny pinch cayenne pepper (optional)
water to smooth out consistency
If you don’t already have it made up, make your almond and cashew spread in your ladyship blender by processing a cup of raw nuts on auto setting twice whilst tapping sides of jar to release nuts. This will make a smooth paste you can also use as a delicious spread (my 1yr old loves it on banana for breakfast).
For raw satay sauce, mix all ingredients and add water to smooth out and make a runny consistency. This sauce is fantastic on kelp noodles with zucchini spaghetti and chopped vegetables. Kelp noodles are a great option for those of us who crave a little noodly meal once in a while. They are made from seaweed and have virtually no calories or carbs. All you need to do is soak them in warm water for 10m minutes to prepare them and they soften up like real noodles. In my opinion it’s best to prepare them ahead of time as they soften even more when left to sit a while. You can also add diced cooked chicken, beef or pork for a meaty version.