Peanut Sauce

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This peanut sauce is incredibly creamy, savory, and it has just the right amount of spiciness. It’s perfect for summer rolls, veggie sticks, noodles, and it also makes a great salad dressing. And it comes together in only 5 minutes! 

peanut sauce in a small white and blue bowl on a wooden board

Why This Recipe Works 

The recipe couldn’t be much easier and it only calls for everyday ingredients you can find at every supermarket. All you need is 5 minutes, a small bowl, and a spoon. 

To make the sauce super creamy and rich, I used canned full-fat coconut milk, which goes perfectly with the peanut flavor. 

Soy sauce and sesame oil provide this sauce with lots of flavor while the lime juice and the rice vinegar add a bit of tartness. I decided to add fresh garlic for the ultimate flavor. 

Red curry paste adds even more Thai flavor and it goes perfectly with the coconut milk. 

The sauce is super smooth and great to drizzle, so it’s also perfect for salads, summer rolls, or Buddha bowls with tofu. It’s my go-to recipe that we use for a lot of different recipes. 

What Goes Into This Recipe 

ingredients for this recipe on a marble countertop with labels

  • Coconut Milk – canned full-fat coconut milk. Don’t use coconut milk in a carton (like almond milk) because it makes the sauce too thin. 
  • Peanut Butter – unsweetened creamy peanut butter. 
  • Red Curry Paste – use a vegan brand. Not all brands are vegan as some use shrimp paste and other non-vegan ingredients, so make sure to check the label. Adjust the amount of curry paste if the brand you’re using is very spicy. 
  • Soy Sauce – use low-sodium soy sauce if you prefer. For a gluten-free version replace it with tamari. 

How To Make This Recipe 

ingredients for this recipe in a small bowl with a spoon

1. Step: Place all of the ingredients into a small bowl. 

a hand dipping a spoon into a bowl of peanut sauce

2. Step: With a spoon or small whisk stir until well combined. 

Recipe Notes

  • I used unsweetened peanut butter for this recipe. I don’t like to use conventional peanut butter as it makes the sauce too sweet. 
  • If you’re allergic to peanuts, you could use almond butter or sunflower butter instead of peanut butter. It will change the taste of this recipe, but it will still be really good, just different. 
  • For a gluten-free version, replace the soy sauce with tamari. 

Ways To Serve This Recipe

  • with summer rolls or spring rolls
  • as a dip for veggie sticks (cucumber, bell pepper, and carrots are my favorite)
  • add it to a Buddha bowl
  • as a salad dressing
  • with air fryer tofu 
  • in wraps or lettuce wraps

a hand dipping a summer roll into a bowl of peanut sauce

FAQs:

How Long Does This Recipe Keep? 

Stored in an airtight container in the fridge, the sauce will last for up to 7 days. Whisk it again before serving it. 

Can I Freeze This Recipe? 

Yes, the peanut sauce freezes really well. So you can easily double the recipe and freeze some of the sauce for later. 

I recommend freezing smaller amounts in ice cubes trays. After freezing, you can transfer them to a ziplock bag. Larger amounts can be frozen in freezer bags or containers. 

Simply defrost it and stir to achieve the original consistency. You could also rewarm it if you want. 

Related Recipes: 

  • Sweet Potato Fries Dipping Sauce 
  • Jackfruit Buffalo Dip 
  • Vegan Spinach Artichoke Dip 
  • Baba Ganoush 

I Love To Hear From You!

I hope you like this peanut sauce as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

peanut sauce in a small white and blue bowl on a wooden board

Print

Peanut Sauce

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This peanut sauce is incredibly creamy, savory, and it has just the right amount of spiciness. It's perfect for summer rolls, veggie sticks, noodles, and it also makes a great salad dressing. And it comes together in only 5 minutes! 
Course Dip
Cuisine American, Thai
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 119kcal
Author Sina

Ingredients

  • 1/4 cup unsweetened peanut butter
  • 3 teaspoons soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon rice vinegar
  • juice from 1 lime
  • 1 tablespoon canned full-fat coconut milk
  • 1/2 teaspoon red curry paste
  • 1 teaspoon sesame oil
  • 1 clove of garlic
  • 3 tablespoons water

Instructions

  • Place all of the ingredients into a small bowl.
  • With a spoon or small whisk stir until well combined. 

Notes

  • I used unsweetened peanut butter for this recipe. I don’t like to use conventional peanut butter as it makes the sauce too sweet. 
  • If you’re allergic to peanuts, you could use almond butter or sunflower butter instead of peanut butter. It will change the taste of this recipe, but it will still be really good, just different. 
  • For a gluten-free version, replace the soy sauce with tamari. 

Nutrition

Calories: 119kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Sodium: 327mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Calcium: 7mg | Iron: 1mg

The post Peanut Sauce appeared first on Vegan Heaven.





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