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    Home » Sides

    Vegan Peanut Sauce (5 Minutes)

    Published: Mar 26, 2019 Updated: Nov 16, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Sauce

    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.

    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 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!

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

    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.
    Ingredients for vegan peanut sauce added to measuring jug.
    • Whisk together until smooth!
    Vegan peanut sauce in a measuring jug with a whisk.
    • Pour it into a bowl, top with some crushed peanuts and serve!
    A spring roll about to dip into a bowl of vegan peanut sauce.

    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!

    A spring roll freshly dipped in some vegan peanut sauce.

    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.

    A spring roll freshly dipped in vegan peanut sauce.

    More Vegan Sauces

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

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peanut sauce in a black bowl.

    Vegan Peanut Sauce

    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.
    5 from 23 votes
    Print Pin Rate
    Course: Sauce, Savory, Side
    Cuisine: Thai-Inspired, Vegan
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8
    Calories: 175kcal
    Author: Alison Andrews

    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)
    Prevent your screen from going dark

    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

    1. Use tamari or a gluten-free soy sauce if you want this sauce to be gluten-free.
    2. 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.
    3. Keep leftovers stored in the fridge and enjoy within about 5 days.
    4. This recipe makes around 1 and ¾ cups of peanut sauce. 

    Nutrition

    Serving: 1Serve | Calories: 175kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 507mg | Potassium: 207mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Marina says

      January 10, 2025 at 8:08 pm

      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!)5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 14, 2025 at 12:51 pm

        Happy to hear you enjoyed the recipe Marina! Thanks so much for your great review!

        Reply
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    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 23 votes (12 ratings without comment)

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