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Vegan peanut sauce in a black bowl.
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5 from 15 votes

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.
Prep Time5 mins
Total Time5 mins
Course: Sauce, Savory, Side
Cuisine: Thai-Inspired, Vegan
Diet: Vegan
Servings: 8
Calories: 175kcal


  • 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)


  • 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.


  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. 


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