This spicy creamy peanut butter vegan salad dressing pairs perfectly with Thai food or even tofu.
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- 6 Tbsp.
creamy all-natural peanut butter
- 6 Tbsp.
canola or vegetable oil
- 2 Tbsp.
rice vinegar
- 2 Tbsp.
fresh lime juice
- 2 tsp.
low-sodium soy sauce
- 2 tsp.
gochujang
- 2
scallions (whites only)
-
- Step 1In blender, puree all ingredients with 1/4 cup water, scraping down the side of bowl as necessary until smooth.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That’s why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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