1/2 cup nondairy milk
1/2 cup water
1/2 cup smooth, natural peanut butter
2 tablespoons light agave
1 tablespoon fresh ginger, minced or grated
1 tablespoon molasses
3 teaspoons white vinegar
2 teaspoons chili garlic sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
freshly ground black pepper, to taste
2 teaspoons red curry powder, less if it is paste, optional
1 to 2 cloves fresh garlic, minced, optional
1. Toss it all in a good blender or food processor and process until it's super smooth, about 3 minutes.
2. Throw it in a small, heavy-bottomed sauce pan and cook it over medium low heat until it thickens, about 8 minutes.
I love this over udon noodles with some toasted sesame seeds thrown on, over any stir fry, and even thickened up with some extra peanut butter (or other nut butter) as a dip for raw veggies or spring rolls.