* 1 cup peanut butter (add 3 tablespoons of white sugar if using natural peanut butter)
* 1 1/2c veg stock
* juice of 2 limes
Melt peanut butter with a few teaspoons of stock. Once fully liquified, add remaining ingredients, shisk thoroughly together and bring to a slow boil. Reduce heat to low and whisk rapidly for 1 minute.
Portion into air-tight jars. Refridgerate or freeze if not being used in 1 week.