I originally found this sauce when I was trying to find a peanut-sauce esc recipe that would go with my Whole30 journey. Low & behold I stumbled across Melissa Joulwan & have adapted this Sunshine Sauce from the recipe on her blog.
2 tbsps lime juice 1 clove minced garlic (~1 tsp) 1/2 tsp. crushed red pepper flakes 1 tbsp coconut aminos 1/4 tsp. powdered ginger 1/2 tsp red wine vinegar 1/4 cup sunflower seed butter A dash of cayenne pepper (optional) 1/4 cup canned coconut milk (watch your labels!)
Directions: (I don't know if you're ready for this...)
Place all the ingredients, minus the coconut milk, in a food processor & process until all mixed up. Scrape down the sides of the bowl with a spatula, then add the coconut milk. Process again until it’s all blended smoothly together. Store covered in the fridge, good for 1-2 weeks. Eat & Enjoy!!