Peanut-free Satay Sauce

Name: Peanut-free Satay Sauce
Ingredients: 2 shallots, finely diced; 2 cloves of garlic, grated or finely diced; 1 tbsp grated ginger; 1 red chilli, finely diced; 2 tsp olive oil; 2 tsp ground coriander; 2 tbsp soy sauce; 2 tsp lime juice; 1 tbsp tomato paste; 300ml coconut cream; 1½ tsp turmeric; Salt & pepper, to taste; 130g nut butter (almond, cashew or sunflower seed for nut-free)

DIETARY – Peanut-free/Gluten-free/Vegan/Vegetarian/Diabetic Friendly

Peanuts are a common allergen but are also a very common ingredient in a huge array of sweet and savoury dishes, especially if you’re vegan or vegetarian. They can add flavour, protein and texture, but what’s a suitable replacement if you can’t have them? I get asked this question a lot. Personally, I am not allergic to peanuts, but I’ve never liked them, so decided my next cooking challenge would be to turn a classic peanut dish on its head so those with allergies can enjoy it, without compromising on taste.

Satay derives from Indonesia and is absolutely packed with flavour. Thought to have originated on the island of Java, the tasty sauce, made from a base of peanuts, spice and coconut, is frequently found coating marinated skewers of grilled meat or tofu. The thing I really love about satay is the tangy, rich flavour and its versatility, as it can be used as both a marinade and a sauce and can be served with rice, salad, noodles and everything in between.

In my version, I chose to use almond butter instead of peanut, but you can replace the nuts altogether with a sunflower seed spread and the flavour will be just as good. The sauce is so simple to make and only takes a few minutes of cooking. I promise any age and ability can make it!

Don’t be scared off by the addition of fresh chilli. Although I recommend adding the whole chilli, seeds and all, by the time you’ve added the coconut cream, the heat is very mild. If you prefer no chilli at all, it’s fine to leave it out and replace it with a teaspoon of paprika. I highly recommend using this sauce as a dip for spring rolls, rice paper rolls or as a traditional satay by marinading your choice of meat or plant protein in half the portion for a few hours or overnight. Then, thread the protein on to skewers and grill until cooked. Serve with the rest of the sauce drizzled over (you can thin it out with a little coconut milk or water) and top with fresh sliced chilli and coriander. Finish with a squeeze of lime and a sprinkling of sea salt for the ultimate flavour explosion! This dish pairs perfectly with a green salad, noodles, rice or served on its own as a starter or party snack.