This makes a peanut-free version using almonds. But I have sometimes been short of the amount of almonds I need, so the recipe below shows the variation I used today. You can use mostly almonds and then make up the difference with other nuts or seeds. No big deal.
(By all means, if you use peanuts/peanut butter in your home, feel free to go ahead and use that instead. The recipe will still be delicious. Whatever nut or seed butter you use, please use unsalted varieties without other added ingredients. I like using whole nuts and seeds for a fresh, more raw sauce.)
If you have some tofu, bell pepper, some pasta, maybe some snow peas, you can make a great meal with this. The tofu can be cubed, then baked or broiled.
This recipe makes enough to dress a pound of pasta with veggies, etc on the side.
Spicy Peanut-Free Sauce
2/3 cup whole raw almonds OR 1/3 cup almond butter, unsalted (or other nut/seed butter)
(I used a combination of almonds, walnuts, and pumpkin seeds)
2 Tablespoons brown rice syrup (or 1 1/2 Tablespoon maple syrup)
2 Tablespoons soy sauce (can be soy-free with coconut aminos instead)
2 Tablespoons rice vinegar (can use apple cider vinegar)
1 Tablespoon toasted sesame oil
1 Tablespoon tahini or sesame seeds
1 fresh garlic clove or 1/2 teaspoon dried granulated garlic
1 Tablespoon fresh minced ginger
1/2 teaspoon chili paste (or a mildly spicy curry paste) OR 1/4 teaspoon or less crushed red pepper
2 Tablespoons water, pasta water or vegetable broth
Throw this all into a good blender. Blend until smooth, only takes a couple of minutes. After you take this out of the blender, place the sauce into a bowl, then rinse the blender with about 1/4 cup of water and add it to the sauce. Don't forget this step! Otherwise it will be way too salty and extra thick. Mix together in bowl. Now it's ready to add to a pasta or potatoes or just about anything. You can even use it as a dip. This may taste a little salty on its own, but after you put it on pasta, etc, it should even out.