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.
Servings: 8
Calories: 175kcal
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.
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