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.
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!
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).
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!
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.
More Vegan Sauces
- Tahini sauce
- Vegan Cashew Cheese Sauce
- Vegan Peppercorn Sauce
- Vegan Mushroom Sauce
- Vegan White Sauce
- 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.
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Vegan Peanut Sauce
Ingredients
- 2/3 cup Peanut Butter (166g) Smooth, Salted
- 1/2 cup Coconut Milk (120ml) Canned, Full Fat, Unsweetened
- 1/4 cup Soy Sauce (60ml)
- 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
- 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 1/8 tsp and see if it's spicy enough.
- This recipe makes around 1 and 3/4 cups of peanut sauce.
Can this peanut sauce be poured over tofu?
I wa hoping to make rice and tofu with peanut sauce.
Hi Alicia, yes I think that would be delicious!
Hi there, does this sauce freeze well?
Hi Debra, yes it does!
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
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!!!
Awesome! Thanks Serena!
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!!!!
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
My apologies. I just found my answer in your recipe! Thank you!
Oh perfect, sorry just saw this after replying to your other comment. Glad you found the info you needed! 🙂
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. 🙂
How long can I keep this in the fridge
Thank you x.
5 days in the fridge.
Hello ????Just found you so happy love your cooking ????and recipes thank you it’s soooo good ????????
Hi Susan! So glad you found us too! Thanks for posting! xo
Super easy to make and very tasty
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?
Perfect! This + spring rolls is a perfect match! 🙂
Another superb tangy and spicy dip. Creamy, smooth and so tasty!
It is so tasty! Thanks Anna! 🙂
Am I off the mark here or could this be used as a salad dressing if thinned?
It definitely can! It’s super versatile. 🙂