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    Home Ā» Sides Ā» Vegan Peanut Sauce (5 Minutes!)

    Vegan Peanut Sauce (5 Minutes!)

    Published: Mar 26, 2019 Modified: Jun 22, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    1.3Kshares
    Vegan peanut sauce

    Creamy vegan peanut sauce with a delicious tangy zesty flavor and just the right amount of spiciness. Ready in minutes and perfect as a dip or sauce.

    Vegan peanut sauce topped with crushed peanuts in a black bowl.

    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 spring 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!

    Vegan peanut sauce topped with crushed peanuts in a black bowl.

    Making a vegan peanut sauce

    Making it is so simple. It’s just a case of throwing all your ingredients into a measuring jug and whisking it up into a smooth sauce. 

    As long as you have a jug (or bowl) and a whisk you have everything you need to make the perfect peanut sauce. 

    The ingredients are an easy mix of peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and some crushed chili flakes (full details are in the recipe card at the bottom of the post). 

    Step by step process photo collage of making a vegan peanut sauce.

    The most delicious peanut sauce!

    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. 

    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. 

    The 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.

    If you have any trouble finding dried chili 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!

    A spring roll about to dip into a bowl of vegan peanut sauce.

    You will love this vegan peanut sauce and will likely be using it as a dip for your veggies and spring rolls, as a topping for your salads and as a sauce for your noodles! It is also:

    • Super easy
    • Creamy
    • Tangy
    • Zesty
    • Spicy
    • Ready in minutes

    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. 

    A spring roll freshly dipped in some vegan peanut sauce.

    More Vegan Sauces

    1. Tahini sauce
    2. Vegan Cashew Cheese Sauce
    3. Vegan Peppercorn Sauce
    4. Vegan Mushroom Sauce
    5. Vegan White Sauce
    6. Vegan Cheese Sauce

    So let us know what you think of this vegan peanut sauce in the comments and please rate the recipe too, thanks. 

    Sign up to our email list and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. 

    A spring roll freshly dipped in vegan peanut sauce.

    Print
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    Vegan peanut sauce

    Vegan Peanut Sauce


    ★★★★★

    5 from 8 reviews

    • Author: Alison Andrews
    • Prep Time: 5 mins
    • Total Time: 5 mins
    • Yield: ~1 and 3/4 cups
    Print Recipe
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    Description

    Creamy vegan peanut sauce with a delicious tangy zesty flavor and just the right amount of spiciness. Ready in minutes and perfect as a dip for spring rolls or a sauce for noodles.


    Ingredients

    • 2/3 cup (166g) Peanut Butter (Smooth, Salted)
    • 1/2 cup (120ml) Coconut Milk*
    • 1/4 cup (60ml) Soy Sauce*
    • 2 Tbsp Rice Vinegar
    • 2 Tbsp Maple Syrup
    • 1 tsp Garlic Powder
    • 1/2 tsp Ground Ginger
    • 1 Tbsp Fresh Lime Juice
    • 1/4 tsp Dried Chili Flakes*

    Instructions

    1. 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.
    2. Whisk until smooth.
    3. Garnish with some crushed peanuts (optional) and serve.

    Notes

    *Full fat, canned, unsweetened coconut milk works best in this recipe.

    *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 1/8 tsp and see if it’s spicy enough.

    • Category: Sauce, Side, Savory, Gluten-Free
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1/4 cup
    • Calories: 194
    • Sugar: 6.3g
    • Sodium: 606mg
    • Fat: 15.2g
    • Saturated Fat: 4.8g
    • Carbohydrates: 10.6g
    • Fiber: 1.3g
    • Protein: 6.3g

    Keywords: vegan peanut sauce

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

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    1.3Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Hash Browns
    Next Post: Vegan Chocolate Avocado Mousse »

    Reader Interactions

    Comments

    1. AvatarAlicia says

      February 21, 2021 at 7:53 pm

      Can this peanut sauce be poured over tofu?
      I wa hoping to make rice and tofu with peanut sauce.

      Reply
      • Alison AndrewsAlison Andrews says

        February 22, 2021 at 10:47 am

        Hi Alicia, yes I think that would be delicious!

        Reply
    2. AvatarDebra Butler says

      February 18, 2021 at 4:08 pm

      Hi there, does this sauce freeze well?

      Reply
      • Alison AndrewsAlison Andrews says

        February 19, 2021 at 9:26 am

        Hi Debra, yes it does!

        Reply
    3. AvatarKim says

      July 15, 2020 at 1:51 am

      Really tasty and easy, I had coconut milk powder and crunchy peanut butter …just used the immersion blender. Mine was a tiny bit more watery because of the coconut powder ..perfect for a veggie stir fry!
      Kim

      ★★★★★

      Reply
    4. AvatarSerena says

      June 30, 2020 at 2:17 am

      This is honestly one of the best (and easiest) peanut sauce recipes I’ve ever made. It’s insanely creamy and flavourful – we’re obsessed!!!! I did sub in real garlic and ginger, because we did not have powdered of either and it was incredible. Very pleased!!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        June 30, 2020 at 10:25 am

        Awesome! Thanks Serena!

        Reply
    5. AvatarWingy says

      June 21, 2020 at 2:30 pm

      I have just made it! Definitely delicious with the authentic South East Asian cuisine favour! And I found that it makes a PERFECT SATAY SAUCE without the last three ingredients!!!!

      ★★★★★

      Reply
    6. Avatarjulie says

      June 19, 2020 at 4:04 pm

      Hi
      Theres an asterisk after the coconut milk, but I could not find your note regarding what type. Did I miss it? I love your recipes!
      Kind regards
      Julie

      ★★★★★

      Reply
      • Avatarjulie says

        June 19, 2020 at 4:06 pm

        My apologies. I just found my answer in your recipe! Thank you!

        Reply
        • Alison AndrewsAlison Andrews says

          June 22, 2020 at 8:51 am

          Oh perfect, sorry just saw this after replying to your other comment. Glad you found the info you needed! šŸ™‚

          Reply
      • Alison AndrewsAlison Andrews says

        June 22, 2020 at 8:50 am

        Hi Julie, yes sorry there was a note in the blog post, but I hadn’t repeated it in the recipe notes, that’s fixed now. It’s full fat, canned, unsweetened coconut milk. šŸ™‚

        Reply
    7. AvatarTanida says

      October 30, 2019 at 7:27 am

      How long can I keep this in the fridge
      Thank you x.

      Reply
      • Alison AndrewsAlison Andrews says

        October 30, 2019 at 10:39 am

        5 days in the fridge.

        Reply
    8. AvatarSusan says

      May 26, 2019 at 3:25 am

      Hello šŸ˜€Just found you so happy love your cooking šŸ˜‹and recipes thank you it’s soooo good šŸ¤©šŸ˜‹

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        May 28, 2019 at 10:01 am

        Hi Susan! So glad you found us too! Thanks for posting! xo

        Reply
    9. AvatarTyler says

      April 17, 2019 at 8:08 am

      Super easy to make and very tasty

      ★★★★★

      Reply
    10. AvatarMaureen Cram says

      March 27, 2019 at 7:18 am

      Have added this to my bookmarked recipes. I love anything savoury with PB – and I have some vegan spring rolls sitting in my freezer….. what more can I say?

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 27, 2019 at 10:41 am

        Perfect! This + spring rolls is a perfect match! šŸ™‚

        Reply
    11. AvatarAnna says

      March 26, 2019 at 7:26 pm

      Another superb tangy and spicy dip. Creamy, smooth and so tasty!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 27, 2019 at 10:46 am

        It is so tasty! Thanks Anna! šŸ™‚

        Reply
    12. Avatarpatricia says

      March 26, 2019 at 4:17 pm

      Am I off the mark here or could this be used as a salad dressing if thinned?

      Reply
      • Alison AndrewsAlison Andrews says

        March 27, 2019 at 10:57 am

        It definitely can! It’s super versatile. šŸ™‚

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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