This versatile recipe comes from the ever so popular cookbook, “Vegan World Fusion Cuisine : Over 200 award-winning recipes“, by Dr. Jane Goodall.
Serves: 2.5 cups
- 1 ¾ C Coconut milk
- 1 ⁄3 C Peanut butter (or almond butter)
- 2½ Tbl Maple syrup, or to taste
- 2 Tbl shoyu, or to taste (may sub light chinese soy sauce)
- ½ tsp Curry paste
- ¼ tsp Crushed red pepper flakes
Place all ingredients in a blender and blend until smooth.