We all know that I love peanut butter. It’s pretty much a guarantee that there will always be a jar of PB in my house. So when the team at Tru-Nut reached out and offered to send a sample of their powdered peanut butter, I jumped at the chance.
I’ve used powdered peanut butter in the past, but what attracted me to Tru-Nut’s powdered peanut butter was the fact that it was all-natural, GMO-free and very low in sugar. Plus, powdered peanut butter is lower in calories and fat than traditional PB.
But let’s get one thing straight – in my opinion, powdered peanut butter is NOT the same substitute for the real thing. The texture is different and it doesn’t have the satisfying fat that regular peanut butter does. If I’m in the mood for peanut butter, you better believe I’ll be reaching for my jar of Peanut Butter & Co. Crunch Time before I grab the powdered stuff.
That being said, powdered peanut butter is a great vehicle for adding a nice peanut flavor to baked goods, and is perfect for making a peanut sauce, which is what I did with Tru-Nut’s powdered peanut butter.
The Englishman and I eat stir fry pretty often, so I decided to make a peanut sauce that can be mixed with noodles or veggies. The peanut sauce is ridiculously easy to make and is much healthier than buying a pre-made sauce at the store.
This recipe does call for soy sauce, but if you are soy-free like I am, you can use coconut aminos
instead! I discovered coconut aminos last year and it’s a great soy substitute.
Powdered Peanut Butter Sauce
2 tbsp Tru-Nut powdered peanut butter
2 tbsp soy sauce or coconut aminos
1 tbsp honey
1/4-1/2 cup water (depending on how thick you want your sauce)
Pinch of salt
Mix all ingredients in a small bowl until well blended.
Thanks Tru-Nut for sending me your powdered peanut butter! I’ll have to try the chocolate flavor next!
Do you have a powdered peanut butter recipe I should know about? Please share!