Boiled Red Skin Peanut Spread


A multi-purpose red skin peanut spread. Topper, spread, dip, gravy, salad dressing, sauce! Peanuts and ginger beer make it happen!

Makes 5-1/2 cups

2 c. raw shelled red skin peanuts, washed

4 c. water

1 add-on c. water

1 t. baking soda

1 t. salt

1- Place peanuts and water in large saucepan. Bring to boil, lower heat, cover and cook for 30 minutes.

2- Add another cup of water, return to boil, cover and cook 30 minutes longer.

3- Remove from heat. Add baking soda and salt. Stir and let set 30 minutes minimum. I marinated them overnight. What’s the rush I mused?


4- Strain peanuts through wire mesh strainer. No need to rinse. Keep peanuts and dump water.

5- Transfer peanuts to food processor.


1/4 c. vegan yeast aka nutritional yeast

1 c. plain plant yogurt – I used Forager brand

1/2 c. apple cider vinegar

6- Process till completely incorporated.


1 T. garlic powder

1 T. smoked paprika

1 T. dried oregano

1/4 t. red cayenne pepper

1 T. Worcestershire sauce

1 T. Liquid Aminos or soy sauce

7- Process till as smooth as possible with teeny tender peanut bits.


2 c. ginger beer and 2 T. agar powder

8- Place ginger beer and agar powder in saucepan. Whisk and boil till dissolved. Cook about 5 minutes. Remove from heat.

9- Pour thickened agar ginger beer into peanut mix. Cover and process till thoroughly infused. Mix will thicken fairly quickly. You’ll like the result.

10- Transfer to covered containers and refrigerate at least 24 hours.

Use as a spread with favorite crackers.

Or, mix a portion of BOILED PEANUT SPREAD with plain plant yogurt, as much as you like to achieve a sour cream type text texture. Salt and pepper to taste. Serve cold over baked potato like you would sour cream. Or as a chip and raw veggie dip.

Or, top mashed potato with a peanut gravy: Mix equal parts of BOILED PEANUT SPREAD and plain plant yogurt. Heat till bubbly. Not too long. Spoon over mashed potatoes.

To make a salad dressing for green salads: Makes 2-1/2 cups


1 c. AGAR GEL include recipe link

1/4 c. apple cider vinegar

2 T. bottled or fresh juice

1 T. granulated sugar

salt and pepper to taste

Combine salad dressing ingredients in bowl and whisk till creamy.


Peas And Peppers In Boiled Peanut Yogurt Sauce

Serves 4 as a side dish



1/2 c. plain plant yogurt

salt to taste

1/2 c. fresh diced tomato, 3/8 inch cubes

1 c. diced green pepper, 1/2 inch squares

12 oz. pkg. froz. peas

fresh chopped cilantro

1- Boil peas and green peppers in saucepan of salted water. Cook till peppers are tender-crisp. Drain in wire mesh strainer and set aside.

2- Place peanut spread and yogurt in mixing bowl, whisk till smooth, salt to taste. Transfer to small pan and heat on medium heat till hot. Add tomato and heat just till hot to keep the tomato firm.

3- Return peas and peppers to empty pan. Add heated peanut sauce and tomatoes. Toss.

4- Add fresh cilantro to taste. Stir then transfer to serving dish.

5- Top with additional cilantro as garnish and fresh grind black pepper. Serve.


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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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