Place milk, nectar, lemon juice, soy sauce, vinegar, peanut butter, and garlic in the jug of a blender. Blend on high for about 1 minute or until smooth.
Transfer to a saucepan and simmer over medium-low heat, stirring frequently, for 7 minutes, or until slightly thickened. Serve warm or at room temperature.
Peanut sauce keeps in a covered container in the refrigerator for up to 1 week.
Makes 1 Cup
3 ⁄ 4 cup canned coconut milk
1 tablespoon coconut nectar or rice syrup
1 tablespoon freshly squeezed lemon juice
1 tablespoon soy sauce or tamari
2 teaspoons apple cider vinegar
2 tablespoons smooth peanut butter
1 clove garlic, minced
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.