Making peanut sauce is like having an old childhood friend come to visit. Not the kind of friend you avoid after spotting in the grocery store during a trip to visit your parents. Rather, the kind you actually want to see. The kind you wish you could run into more often.
This, for me at least, is how it feels when I’m whizzing away peanut sauce in the food processor. Upon first taste from the spatula, I always question myself as to why I don’t let the occasion occur more often. Peanut sauce should be a current friend, not a long lost one.
I found this recipe over on a newly discovered blog, Produce on Parade. Katie whips up some awesome vegan dishes, including the one I’m sharing with you today.
It joins a relatively new pal of mine, spaghetti squash, with that old friend I mentioned above. It’s hard to go wrong when you put those two ingredients together in a bowl, and top it with fresh herbs and salty nuts.
Consider making one and a half batches of the sauce. Heck, go crazy and double it and you could have leftovers to dip tomorrow’s broccoli in. I tend to like things on the saucy side, so I upped the amounts listed in the recipe below. If your tastes lean the same way, I suggest you do the same.