Create a creamy peanut pant-based pad thai sauce that you can use to dip wraps, coat noodles and use with zoodles (zucchini noodles).
- 3 tsp, Curry Spice Mix
- 2 tbs, Nutritional Yeast
- 1 cup, Almond Milk
- 100 gram, Creamy Dark Roasted Peanut Butter
- 1 tsp, Tamarind Paste
- 65 milliliter, Organic Coconut Aminos
- 200 g or (1/2 cup), Coconut Cream
- Lime
- Combine all of the ingredients in a blender
- Squeeze the lime
- Blend for 2 minutes
- Store in the refrigerator