I have always been inspired by the Thai peanut sauce. Whenever going into a Noodles and Company with family, that was the first thing I smelled walking into the door. That bold peanut sauce over noodles and vegetables…This sauce was inspired by that.
But it was also inspired by seeing many vegan cheese sauces using nutritional yeast (which I have recently gotten, and fell in love with). Nutritional yeast really adds a cheesy flavor to any dish it is used in. So it fit in perfectly with this peanut curry sauce that I made.
This thick creamy sauce is a perfect addition to any salad, noodle dish, or topping for a starch . I recently used it in my Wild Rice Buddha Bowl!
I used peanut butter powder to make this a low fat dressing, but I’m sure this recipe would work with regular peanut butter as well!
- 2T. peanut butter powder (feel free to use natural peanut butter for a regular fat version)
- 1t. curry powder
- 1T. nutritional yeast
- 1T. apple cider vinegar
- 2-4T. water (use best judgement on constituency)
- In a small bowl, mix until well combined.
- Serve immediately.