Vegan spicy peanut sauce

I LOVE peanut sauce on pretty much everything: a tofu Thai wrap, used as a dip for roasted broccoli, tossed in a pan with cubed tofu, the list goes on and on. My friend posted her peanut sauce with fresh avocado spring rolls and it looked so good that I needed the recipe immediately! I made a few tweaks to make it soy-free.

Ingredients

2 tablespoons peanut butter

2 tablespoons coconut aminos

1/2 tablespoon maple syrup

1 tablespoon sriracha

Juice of half a lemon or lime

Pinch of crushed red pepper

1/2 tablespoon ground ginger

Instructions

Combine all ingredients together.

Serve as a dip or sauce (you may want to add a little more coconut aminos to thin it out).

Store any leftovers in the fridge.