What's New?

  • Raw Vegan Caramel Apples

    This is the perfect kid-friendly recipe for autumn. Enjoy the sweeter things in life by making a raw rendition of [...]

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

Dairy-Free, Nut-Free Thai “Peanut” Salad Dressing

  7 rater(s)

Varying your dressings is integral to enjoying salads. Because peanuts are rough on the digestive system, we replaced them with raw sunflower butter, so you still get that classic creaminess associated with Thai peanut sauces.

  • Prep Time: 5m
  • Total Time: 5m


  • 1/4 c raw sunflower seed butter
  • 1 tbsp. raw apple cider vinegar
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. coconut aminos
  • 3 tbsp. raw agave
  • 2 garlic cloves, minced
  • 1 -inch knob of fresh ginger, peeled and chopped
  • 1/4 tsp. sea salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 c water, or more for a thinner consistency


  1. Add all of the ingredients to a blender and pulse until you get a smooth consistency. You can serve over a salad of romaine, cilantro, shredded cabbage, bell peppers, carrots, and cilantro.
  2. Store in an airtight jar in the fridge for up to three days.