Peanut Sauce

Peanut Sauce

Makes about 2 cups


½ cup Kowalski's Organic Creamy or Crunchy Peanut Butter (from the Grocery Department)
½ cup hot water
¼ cup melted coconut oil
¼ cup gluten-free tamari
¼ cup rice vinegar
2 tbsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
2 tbsp. agave syrup
1 tbsp. ground ginger
1 tbsp. curry powder
2 cloves garlic, minced
½ tsp. crushed red pepper flakes (or more if desired)
- kosher salt, to taste
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  1. In a medium mixing bowl, combine peanut butter and water; whisk well to combine.
  2. Add remaining ingredients; stir until well incorporated.
  3. Taste sauce; add salt to taste.
  4. Serve immediately or refrigerate in air-tight container for up to 2 weeks.


  • Freshly chopped cilantro is an optional add-in that offers additional nutritional benefits and flavor.
  • Sriracha can be swapped in for the crushed red pepper flakes.
  • Any light oil can be substituted for coconut oil.