Creamy vegan peanut sauce with a tangy zesty flavor and just the right amount of spiciness. Ready in minutes and perfect as a dip or sauce.
We are just crazy about this vegan peanut sauce!
Ever since we made it we’ve been eating it with everything.
Of course all the vegan summer rolls you see pictured here were gone in minutes, but then we had some leftover sauce and that has been used as a salad dressing, a sauce for noodles, a dip and just stirred into curry.
Jaye even went out and bought some fried spring rolls especially to dip into the leftover sauce.
It’s creamy and tangy and zesty, ever-so-slightly spicy and just wonderful for dipping all the things!
How To Make Vegan Peanut Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Making it is so simple. As long as you have a jug (or bowl) and a whisk you have everything you need to make the perfect peanut sauce.
- Add peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and crushed chili flakes to a measuring jug.
- Whisk together until smooth!
- Pour it into a bowl, top with some crushed peanuts and serve!
Ingredient Notes
Peanut butter – we used a smooth salted commercial brand of peanut butter, but I’m sure a natural peanut butter would work too, just make sure it’s well mixed first.
Coconut milk – we used full fat canned coconut milk but if you want to use a different non-dairy milk I don’t see an issue with it, but it will of course have an impact on the resulting flavor. If you use a thinner plant-milk like almond milk then the sauce will have a thinner consistency.
Lime juice – fresh lime juice adds the perfect amount of tang! In a pinch you could use lemon juice instead, but I really love the flavor that the lime juice adds to this.
Dried chili flakes – if you have any trouble finding dried chili flakes (also called red pepper flakes), you can switch this for cayenne pepper. It just gives the sauce a small amount of heat. Of course if you like things spicy you can always increase the amount of chili flakes or cayenne!
Storing and Freezing
Keep leftovers stored in the fridge and enjoy within about 5 days. It tends to thicken up in the fridge, so if you want to thin it out you can add a little water to it and whisk it in.
It’s also freezer friendly for up to 3 months. Thaw in the fridge and stir up very well before using.
More Vegan Sauces
- Vegan Tahini sauce
- Vegan Cashew Cheese Sauce
- Vegan Peppercorn Sauce
- Vegan Mushroom Sauce
- Vegan White Sauce
- Vegan Cheese Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Sauce
Ingredients
- ⅔ cup Peanut Butter (166g) Smooth, Salted
- ½ cup Coconut Milk (120ml) Canned, Full Fat, Unsweetened
- ¼ cup Soy Sauce (60ml)
- 2 Tbsp Rice Vinegar
- 2 Tbsp Maple Syrup
- 1 tsp Garlic Powder
- ½ tsp Ground Ginger
- 1 Tbsp Fresh Lime Juice
- ¼ tsp Dried Chili Flakes (Red Pepper Flakes)
Instructions
- Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug.
- Whisk until smooth.
- Garnish with some crushed peanuts (optional) and serve.
Notes
- Use tamari or a gluten-free soy sauce if you want this sauce to be gluten-free.
- You could use cayenne pepper instead of dried chili flakes but if you do, start off with ⅛ tsp and see if it’s spicy enough.
- Keep leftovers stored in the fridge and enjoy within about 5 days.
- This recipe makes around 1 and ¾ cups of peanut sauce.
Recently found this recipe to go with Gado Gado – it went perfectly during our super hot summer Christmas holiday. I have tried many satay type recipes before, but this one was absolutely the best … and easiest! I have never seen any of my satay sauces disappearing at the dinner table as quickly as this one (I must remember to double it next time!)
Happy to hear you enjoyed the recipe Marina! Thanks so much for your great review!