Golden No-Peanut Sauce


Grab your least favourite shirt,

Because it’s time to take out the turmeric.

A peanut sauce that tastes just as creamy and delicious, but without the potential allergens. This sauce can be made completely nut free and can be used to accommodate any nut or seed allergy.

The combination of turmeric and sriracha make this version just a tad spicy, offering us the benefits of turmeric powder and heat to get our digestive fire going.

Enjoy! xx



Yields: 1 cup

Time: 10 minutes


1/4 cup tahini *
1/4 cup full fat coconut milk (canned)
2 tbsp coconut aminos
1 tbsp miso paste
1 tbsp apple cider vinegar
1/2 tbsp fresh lime juice
3 tsp sriracha
1 tsp toasted sesame oil
1 tsp turmeric powder
5 fresh basil leaves


In a small food processor, add all ingredients and pulse until smooth. Stop, taste, and adjust spice level. This recipe makes a lightly spiced sauce.

Store in an airtight container in the fridge. This recipe will keep for 5-7 days in the fridge.

Recipe Notes:

Substitute tahini for sunflower seed butter, almond butter, or baru seed butter (which tastes a lot like peanut butter).