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You are here: Home / 10 Ingredients or Less / Low-Fat Powdered Peanut Butter Dipping Sauce

Low-Fat Powdered Peanut Butter Dipping Sauce

April 14, 2015 by Margaret 13 Comments

By the title you might be like, wait, what? and that makes total sense if you’re not on the craze that is “powdered peanut butter”. I’ve mentioned it a few times in past recipes and on my Instagram page. It’s basically exactly what it sounds like, a dried version of peanut butter – that’s also much lower in fat but still tastes like peanut butter. Which it should, it’s peanuts just pulverized into this magical powder. It’s pretty great in overnight oats and banana smoothies.

So while I love dipping my spring rolls in peanut sauce, it quickly becomes a guilty experience. I dip A LOT. I wanted a version that still tasted the same but didn’t make me regret my love for double dipping like a manic. Alas, I subbed in powdered peanut butter and the sauce still comes out beautifully. So it’s much less shameful to indulge in and hey, it’s a lot cheaper too.

Powdered Peanut Butter Sauce Header Powdered Peanut Butter Sauce + Fresh Rice Paper Rolls Powdered Peanut Butter Sauce7-proc
Powdered Peanut Butter Sauce + Fresh Rice Paper Rolls Powdered Peanut Butter Sauce + Fresh Rice Paper Rolls Powdered Peanut Butter Sauce + Fresh Rice Paper Rolls Powdered Peanut Butter Sauce + Fresh Rice Paper Rolls

Print

Low-Fat Powdered Peanut Butter Dipping Sauce

Prep 5 mins

Cook 10 mins

Total 15 mins

Author Margaret

Yield 2 cups

Ingredients

  • 1 cup Filtered Water
  • 7 tbsp Powdered Peanut Butter, sugar-free
  • 2 tbsp Lime Juice, freshly squeezed
  • 3 tbsp Tamari, or soy sauce
  • 3 tbsp Coconut Aminos
  • 1 tbsp Sriracha, optional
  • 1/2 tbsp Red Pepper Flakes, optional
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder, or minced garlic

Instructions

  1. Over medium heat, measure your water into a small pot and heat until almost boiling.
  2. Add in your powdered peanut butter and whisk it like crazy to remove any lumps.
  3. Raise the heat to medium high and add in all the remaining ingredients. Whisking throughly.
  4. Once the sauce comes to a boil, turn the heat off and whisk it really well.
  5. Remove it from the residual heat and let it cool to room temperature before refrigerating.

Notes

This will keep about 1-2 weeks in an air-tight container, refrigerated.

Courses Sauce, Dip

Cuisine Vegan, Gluten-Free

 

plantphilosophy
6

Filed Under: 10 Ingredients or Less, Recipes Tagged With: appetizer, dip, gluten-free, low fat, peanut, powdered, Recipe, rice paper, sauce, spicy, Spring rolls, vegan, vitacost

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Reader Interactions

Comments

  1. Liz Martone

    April 14, 2015 at 5:47 pm

    Love this recipe! I like to use PB2 in my peanut sauces too— for the exact same reason!

    Reply
    • Margaret

      April 15, 2015 at 10:14 am

      Thanks Liz! It’s such a great alternative, I love it 🙂

      Reply
  2. Cristina

    May 18, 2015 at 2:50 pm

    Peanut butter is one of my weaknesses and I have thought recently about making my own and here you are posting a recipe :).
    Cristina
    http://www.hiddengemstheblog.com

    Reply
    • Margaret

      May 19, 2015 at 10:18 pm

      Haha, I hear ya! I adore peanut butter <3 Hope you enjoy this recipe! 😀

      Reply
  3. Stacy

    October 30, 2016 at 11:53 am

    Too salty! Next time I will use just the tamari. Maybe you meant 3 teaspoons of coconut aminos? I added a little maple syrup and a splash of soy milk. I used only a tsp of sriracha because I don’t like spicy and I left out the chili peppers. But I did add a little sweet chili sauce. Maybe the full amount of spicy ingreds would balance out the salt? I was using low sodium tamari, I used 3 Tbs and only had 1 Tbs of coconut aminos left so used it up. And it was still super salty! But I don’t eat a lot of salt so maybe my taste buds are super sensitive.

    It’s a nice sauce and I hate to waste 7 Tbs of PB 2! Any ideas how I can make this batch less salty?

    Reply
    • Margaret

      October 30, 2016 at 2:01 pm

      Well the powdered peanut butter I use doesn’t contain salt and I also use low sodium tamari. Like with any recipe, definitely taste as you go and hold off on the salty ingredients if you’re not usually a fan of it in excess. Maybe try adding in actual peanut butter, more water or a sweetener you like. I’m sorry, I don’t usually have an issue with this being too salty.

      Reply
      • Stacy

        October 30, 2016 at 3:33 pm

        I will try again and keep you posted! Thanks for the suggestions.

        Reply
        • Margaret

          October 31, 2016 at 8:31 am

          Sorry I couldn’t offer more help.

          Reply
  4. Evie

    June 3, 2020 at 9:35 am

    Hi,
    The PB2 I have isn’t sugar free. Is there any alterations I need to make because of this?
    Thank you,

    Reply
    • Margaret

      June 3, 2020 at 7:10 pm

      You can use it but you may need to add more of the other ingredients to even out the flavor. Defiantly adjust the lime juice and sriracha to taste. Since you’re using an added sugar powdered peanut butter, you can probably omit the coconut aminos. Since that is what adds sweetness. I hope that helps!

      Reply

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