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.
I’ve linked the ingredients below in the recipe, if you want to receive $10 off ordering through Vitacost – here’s a referral link! Yes, I receive a $10 off credit when you purchase. Thank you for helping me afford more ingredients to create more recipes <3
Low-Fat Powdered Peanut Butter Dipping Sauce
Prep
Cook
Total
Yield 2 cups
Ingredients
- 1 cup Filtered Water
- 7 tbsp Powdered Peanut Butter
- 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
- Over medium heat, measure your water into a small pot and heat till 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.
Notes
This will keep about 1-2 weeks in an air-tight container, refrigerated.
Courses Sauce, Dip
Cuisine Vegan, Gluten-Free
Love this recipe! I like to use PB2 in my peanut sauces too— for the exact same reason!
Thanks Liz! It’s such a great alternative, I love it 🙂
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
Haha, I hear ya! I adore peanut butter <3 Hope you enjoy this recipe! 😀
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?
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.
I will try again and keep you posted! Thanks for the suggestions.
Sorry I couldn’t offer more help.