Easy, authentic, vegan, this peanut-ty, no-cook Thai Peanut Sauce is a great summer side!
Add all the ingredients in a blender and blend on high speed until smooth.
Store in glass jar in refrigerator for 5-6 days.
Use as required.
You can also make a cooked version of this sauce. Add 1/2 cup of unsweetened coconut milk and 1 tbsp of red curry paste to the above ingredients. Add some water and then cook the sauce for 4-5 minutes.