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This Peanut Sauce tastes so good, you’ll want to serve it with everything. Try it as a dipping sauce for baked tofu, drizzled over a salad, or tossed with noodles for an easy stir fry.
Inspired by the flavors of Thai cuisine, this sauce is creamy, salty, sweet, tangy, and a little spicy. It’s also easy to customize since you can taste it as you go!
This easy peanut sauce recipe can be stirred together in minutes, without the need for a food processor or blender. It’s the perfect topping for lettuce wraps, chicken satay, noodle bowls, and more.
Ingredients You’ll Need
All-natural peanut butter provides the creamy base for this sauce, but you can also use any other nut butter you have, like almond butter. Paired with tamari, which is a gluten-free soy sauce, lime juice, maple syrup, and sriracha for spice, it has an irresistible flavor and takes just minutes to stir together.
This dip is also easy to customize! Use lemon juice or a splash of rice vinegar if you don’t have limes on hand, or use honey for sweetness if you prefer. You can also use red pepper flakes for added spice if you don’t have sriracha.
Fresh garlic and ginger take the flavor over the top, but you can use a pinch of the powdered versions if you need to.
How to Make Peanut Sauce
In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, sriracha, minced garlic, and ginger. Use a whisk or spoon to stir well.
Add 1 to 2 tablespoons of water to help thin out the sauce.
Start with just 1 tablespoon at a time, and continue to add more water until the sauce reaches your desired consistency. You could also use coconut milk, instead of water, to make the sauce thinner.
Two tablespoons of water are usually plenty for a sauce that will drip off of a spoon. Serve right away with spring rolls, crispy tofu, or over your favorite noodles.
It also makes a delicious salad dressing!
Leftover peanut sauce can be stored in an airtight container in the fridge for up to 5 days.
It will thicken when chilled, so let it come to room temperature before using it again. Or, thin it out with another tablespoon of water, if needed.
Serve it right away as a veggie dip, drizzled over salad and noodle bowls, or as a dip for baked tofu. It’s hard to resist once you taste it, so don’t be surprised if you find yourself looking for an excuse to make it often.
Frequently Asked Questions
Is this recipe vegan?
Yes, when you use maple syrup as the sweetener, this recipe is vegan-friendly.
Can I make it soy-free?
Try using coconut aminos as an alternative to tamari. This substitute is slightly less salty than soy sauce, so you may need to add extra salt when you make this swap.
Does peanut sauce have to be refrigerated?
Yes, because this recipe has liquid added, it needs to be stored in an airtight container in the fridge. It will keep well for up to 1 week but will thicken when chilled just like natural peanut butter does.Let it come to room temperature before serving again or thin it out with a splash of water.
Looking for more delicious sauce ideas? Try Creamy Cilantro Sauce, Vegan Burger Sauce, or Romesco Sauce for more options.
The Best Peanut Sauce Recipe
5 from 10 votes
Make the best Thai peanut sauce in just 5 minutes. (With no specialty ingredients required!) It's perfect as a veggie dip, drizzled over noodle bowls and salads, or served with chicken satay.
prep5 mins cook0 mins total5 mins
Servings:4
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Ingredients
- ⅓ cup peanut butter
- 2 tablespoons tamari (or soy sauce; see notes)
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 inch fresh ginger , minced
- 1 garlic clove , minced
Instructions
In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, and sriracha. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.)
Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. Be careful not to add too much water at once, so the sauce won't get too thin.
This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again.
Video
Notes
- Nutrition information is for roughly 3 tablespoons of sauce. This information is automatically calculated, and is just an estimate, and not a guarantee.
- This recipe was tested with all-natural creamy peanut butter (the only ingredients on the label are peanuts and salt). You can use almond butter, cashew butter, or tahini as an alternative to peanut butter.
- Tamari is often a gluten-free alternative to soy sauce, but be sure to check the label because it’s not always gluten-free. Use regular soy sauce if you don’t need a gluten-free option. If you need a soy-free recipe, try coconut aminos instead. You’ll probably have to add extra salt, in that case, since it’s not as salty as soy sauce or tamari.
Nutrition
Calories: 164kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 689mg | Potassium: 205mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
Author: Megan Gilmore
Course: Appetizer
Cuisine: vegan
Keyword: peanut sauce
If you try this Peanut Sauce recipe, please leave a comment and star rating below letting me know how you like it.
Megan Gilmore
Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.
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