Sacha Inchi “Peanut” Sauce

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

hey there

Get My Free Digestive Health Guide 

Gimme that

Catch up on my podcast covering everything from gut health to relationships + beyond 

TOp categories

My best tips and tricks for running your biz without losing your shit

My secrets for putting it all together and leaving room for balance.

Simplifying the complex world of functional nutrition

This FREAKING DELICIOUS asian-inspired sauce is made with Sacha Inchi seeds instead of the typical peanut butter. I personally don’t digest legumes well AT ALL (yes, peanuts are a legume! Not a nut or seed) but I freakin’ love peanut sauce so I decided to get creative! All you people with soy, dairy, peanut, and gluten allergies, this one’s for you! 

Why No Peanuts?

I spoke about this on my Instagram story today, but I typically remove legumes from clients’ diets who have digestive issues: leaky gut, dysbiosis, bloating, gas, and more. The reason for taking out legumes is to remove stressors from the diet in order to support the healing of the gastrointestinal tract. Legumes can be VERY irritating to the gut lining as they contain lectins and phytic acid. Peanuts are especially irritating because they also contain aflatoxins, a toxin produced by a certain mold that grows on peanuts.

This is NOT to say that peanuts and legumes are all bad! There are plenty of beneficial nutrients + minerals in legumes that, when digestion is optimal, can be extremely healthful. Simply put, some people may (and do) benefit from removing these foods from their diet for a period of time in order to heal.

Why Sacha Inchi?

Sacha Inchi is an ancient superfood grown and harvested in the rainforests of Southeast Asia. This seed is a powerhouse of nutrients, specifically calcium, iodine, iron, protein, and most notably omega-3 fatty acids. This superfood seed contains 350% of the USDA daily value of omega-3’s per serving, that’s 20x the amount found in wild caught salmon! Insane. This seed is also one of the few plant-based sources of a complete protein, containing all essential amino acids. Because of this, a single serving (1/4 cup) of sacha inchi packs 8.5 grams of protein. Thats a lot for a little seed!!

In this recipe, I used Imlak’esh Organics Sacha Inchi Protein Powder, which is essentially ground up sacha inchi seeds. This powder can also be used as a kick ass, superfood protein powder by adding 1/4 cup to your post-workout smoothies!


Before I throw this amazing recipe at you, I want you all to know this is NOT a sponsored post and I am not paid to speak about Imlak’esh. I am sharing this information with you because I LOVE finding incredible brands who are doing things right- for both my health and for the sustainability of our world. Imlak’esh is a team of funky superfood revolutionaries who spend their time traveling the world and teaching villages how to produce market-worthy products to make a sustainable profit. Pretty much, if the Imlak’esh team lived in colorado they’d be my best friends 😉 They give 5% of their profits to social equality + ecological projects, and I personally LOVE supporting small businesses who are in it for the greater good.

Now go make this sauce and slather it on EVERYTHING!

Sacha Inchi “Peanut” Sauce
Cook time:
Total time:
Serves: 8 oz
  • You will need a food processor or high-powered blender for this recipe
  • 1 1″ piece of ginger, peeled
  • 1 small garlic clove
  • 5 tbsp [url href=”″]coconut aminos[/url]
  • 1 tbsp fresh lime juice
  • 1 tsp coconut sugar
  • 1 tsp [url href=”″]Redmond Real Salt[/url]
  • 1/4-1/2 tsp red pepper flakes
  • Sacha Inchi “Peanut Butter” mixture (below)
  • Sacha Inchi PB:
  • 1/2 Cup [url href=”″]Sacha Inchi Protein Powder[/url]
  • 4 tbsp avocado oil (olive oil would work as well)
  • 2 tbsp water
  1. In a small bowl, mix together the Sacha Inchi “peanut butter”. Set aside.
  2. Add all ingredients to your [url href=””]food processor[/url] (ginger, garlic, coconut aminos, lime juice, coconut sugar, salt, red pepper flakes, Sacha Inchi “peanut butter”) and pulse on high until smooth, about 1 minute.
  3. Enjoy immediately over your favorite rice bowl or dip some fresh spring rolls into the sauce. YUM!
  4. Store in fridge for up to 2 weeks

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with What Cait Ate!

+ show Comments

- Hide Comments

add a comment