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.
Low-Fat Powdered Peanut Butter Dipping Sauce
Yield 2 cups
- 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
- Over medium heat, measure your water into a small pot and heat until almost boiling.
- Add in your powdered peanut butter and whisk it like crazy to remove any lumps.
- Raise the heat to medium high and add in all the remaining ingredients. Whisking throughly.
- Once the sauce comes to a boil, turn the heat off and whisk it really well.
- Remove it from the residual heat and let it cool to room temperature before refrigerating.
This will keep about 1-2 weeks in an air-tight container, refrigerated.
Courses Sauce, Dip
Cuisine Vegan, Gluten-Free