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Miso Jalapeno Satay Sauce

A spicy fusion sauce that blends in seconds and has a great balance of umami, spicy, and creamy flavours.  Miso adds umami as a gut-healthy ferment, and peanut butter adds plant-based protein.


Great drizzled on grilled vegetables, proteins, salads, and deep earth flavourful dishes; use as a dipping sauce.  Double the recipe as it keeps well in the fridge and is highly versatile and moreish.

  • Servesapprox. ¾ cup
  • Cooks in 0
  • Prep time 5 mins
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin E

    Vitamin E is a fat-soluble antioxidant nutrient that helps our body fight and prevent disease.  Vitamin E and supports healthy growth of skin, hair, brain, hormone and cellular functions

  • Magnesium
  • Vitamin B's


adds to shopping list

  • 2 garlic cloves
  • ½-1 jalapeno = your spice level
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce | tamari | aminos
  • 2 tbsp peanut butter
  • 1 tbsp miso paste
  • 4 tbsp water




Miso Jalapeno Satay Sauce


ADD all ingredients to a blender and blend until you have a smooth sauce 30 – 40 secs.  


TASTE adjust spice & seasoning; add small amounts of jalapeno at a time, blending and tasting until you reach your spice level.


STORE in the fridge covered. It keeps well; give it a good stir before serving and drizzle liberally!


Serving Ideas
drizzled over Beetroot, Red Cabbage & Black Bean Lettuce Cups
with noodles, grains, proteins
with Vegetable Slaws
with Oven Roasted Tofu  

on a bed of greens like arugula, baby lettuce or spinach, or baby kale leaves.
with Herb Roasted Almonds & Pumpkin Seeds
with Radish & Kale Salad
with Spinach, Red Cabbage & Daikon Radish Salad
with Carrot, Radish & Red Onion Salad with Rosemary
with Smoky Chickpeas & Sweet Potato Botanical Bowls

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP peanut for other nuts and seed butter or tahini – the flavour will change; you may need to add salt.


SWAP Jalapeno for other chillies you have. CHILLI amount depends on your spice level + the chilli you use. Deseed chilli – blend & taste – Adjust spiciness to your liking.   


ADD ¼ cup cashews instead of a nut or seed butter.


BUYING ORGANIC peanuts & peanut butter is important because of harmful carcinogenic chemicals used in conventionally grown peanuts. 


SWAP RICE VINEGAR for apple cider, white wine or white balsamic vinegar, lime juice or lemon juice.


MAKE YOUR OWN peanut butter – it’s easy + quick + the BEST peanut butter! Blend 2 cups of peanuts & a pinch of salt until it forms a peanut butter consistency.  


PLEASE READ THE LABEL – peanut butter should be peanuts + salt! Even organic peanut butter companies add unnecessary “stuff”, including sugar, which we don’t need more, and palm oil, which has a substantial environmental impact. 

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