The Best Peanut Sauce (Easy 3-Minute Recipe) (2024)

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This quick and easy vegan 3-minute Peanut Sauce recipe is simply the best and can be used as a dipping sauce, salad dressing, for noodles, crispy tofu, and many other Asian dishes! It is creamy, spicy, absolutely delicious, and perfect to make ahead with simple pantry staples!

The best easy peanut sauce

I have already made this delicious Thai peanut sauce countless times because it is so simple, incredibly delicious and a great universal recipe that goes well with many dishes! For that reason, I decided to publish a separate blog post just for the sauce so you can quickly find the recipe anytime and I don’t have to write it down again and again whenever I use the sauce in other recipes.

Honestly, I should really do this more often with my vegan basic recipes, because sometimes you are just looking for a quick sauce, dressing, or dip. While I have so many of them here on the blog, they are mostly part of another recipe so they might be difficult to find. Anyway, I have linked some of my favorite recipes for sauces and dips at the bottom of this post. But now back to the actual topic, because this recipe for peanut sauce is something you have to try!

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How to use this sauce (serving suggestions)

This quick and easy peanut sauce is wonderfully spicy, creamy, loaded with peanut flavor and:

  • Perfect as a sauce for all Asian-inspired rice or noodle or vegetable stir-fry dishes, like Vegan Pad Thai, Thai Noodle Salad or Asian Chili Garlic Noodles.
  • Makes a great dressing for fresh salads and bowls, such as Vietnamese Rice Noodle Salad (Bun Chay), Korean Bibimbap, Crispy Sesame Tofu, or Poke Bowl.
  • Can be added to curries or soups as a flavorful seasoning to add more aroma.
  • Perfect for grilling to use as satay sauce for Indonesian tofu skewers or other grilled vegan meat alternatives.
  • Can be used as a dipping sauce for finger food snacks, e.g. fresh Summer Rolls or Chinese Spring Rolls or crispy Yaki Onigiri (Japanese Rice Balls).

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How to make the best vegan peanut sauce

What I also love about this recipe for Thai peanut sauce is that you only need simple ingredients that are easy to find at any Asian store or supermarket.These are:

  • creamy peanut butter
  • soy sauce, or tamari (if gluten-free)
  • agave syrup
  • rice vinegar
  • sesame oil
  • fresh garlic and ginger
  • sriracha (or sambal oelek or sweet chili sauce)
  • fresh lime juice
  • water (or coconut milk)

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You can either put all the ingredients in a blender and blend them until creamy. Or you can also put them into a glass or bottle, then close it tightly and shake vigorously. Alternatively, you can simply whisk together everything in a bowl until you have a smooth peanut sauce. Use less water (or coconut milk) when serving the peanut sauce as a dip or use more when serving it as a salad dressing.

If you like the peanut sauce spicier, use more sriracha or sambal oelek. Optionally, you could also stir in more homemadeSweet Chili Sauce instead, about 2-3 tablespoons. Since the chili sauce is sweet on its own, you can even leave out the agave syrup. As an alternative to agave syrup, feel free to use maple syrup, coconut blossom syrup, or another syrup of your choice. Regular white or brown sugar will probably work too, but I find a sticky syrup better for the perfect consistency.

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How to store peanut sauce?

The peanut sauce can be kept in a sealed jar or bottle for up to 1 week in the refrigerator. It will taste even better the next day once all the flavors are absorbed.

If the sauce gets too thick when it cools down, simply stir in a little more water or coconut milk until the desired consistency is achieved. You could also heat it up briefly in the microwave or over low heat on the stovetop to make it more liquid again. For longer storage, you can freeze the peanut sauce and defrost it whenever you want.

This best creamy peanut sauce is:

  • Gluten-free
  • Dairy-free (lactose-free)
  • Quick and easy to make
  • Simple
  • Delicious
  • Spicy
  • Aromatic
  • Nutty
  • Customizable
  • Mild to hot
  • Versatile to use
  • Perfect as a dip, sauce or dressing for many Asian dishes!

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More vegan recipes for dips, sauces, dressings & co:

  • Sweet chili sauce
  • Barbecue sauce
  • Chipotle sauce
  • Creamy guacamole
  • Hummus
  • Cashew dip
  • Ajvar (paprika dip)
  • Herb dip
  • Vegan Tzatziki
  • Cashew mayonnaise (vegan aioli)
  • Yogurt dressing

If you try this vegan creamy peanut sauce, please leave a comment and a rating if it is “the best recipe“ for you, too! And if you take a picture of your Asian inspired dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Enjoy your sauce!

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The Best Peanut Sauce

Author: Bianca Zapatka

This quick and easy vegan 3-minute Peanut Sauce recipe is simply the best and can be used as a dipping sauce, salad dressing, for noodles, crispy tofu, and many other Asian dishes! It is creamy, spicy, absolutely delicious, and perfect to make ahead with simple pantry staples!

Print Pin Review

Cook Time 3 minutes mins

Course Appetizer, Basics, Dip, Dressing, Salad, Sauce, Side Dish

Cuisine Asian, Indonesian, Thai

Servings 4 Servings

Calories 64 kcal

Ingredients

  • 4 tbsp (65 g) creamy peanut butter
  • 2 tbsp soy sauce or tamari (if gluten-free)
  • 2 tbsp maple syrup or other syrup
  • 1-2 tbsp rice vinegar to taste
  • 1 tbsp sesame oil
  • 1 large clove garlic pressed
  • 1 tsp fresh ginger finely grated
  • 2 tsp sriracha or sambal oelek to taste
  • juice of 1 lime approx. 1-2 tbsp or to taste
  • a bit of water or coconut milk until the desired consistency is reached

Instructions

  • Simply place all the ingredients for the peanut sauce in a blender (or in a bowl or jar) and then blend (or whisk or shake with the lid closed) until it is smooth and creamy. Add some water or coconut milk until the desired consistency is reached. (Use less water or coconut milk if you serve the peanut sauce as a dip or use more if you serve it as a salad dressing).

  • Enjoy with summer rolls, satay skewers, in a Thai noodle salad or with other dishes!

Notes

  • Spiciness: If you like the peanut sauce spicier, use more sriracha or sambal oelek. Optionally, you could stir in some more sweet chili sauce instead, about 2-3 tablespoons. Since the chili sauce is sweet as it is, you can skip the agave syrup.
  • Syrup: Feel free to use your favorite syrup, such as agave syrup, maple syrup, coconut blossom syrup. Normal white or brown sugar will probably work too, but I find sticky syrup makes the best consistency.
  • Acidity: I recommend using less rice vinegar / lime juice at first and adding more later if needed, to ensure that the sauce doesn't become too sour afterwards.
  • Storage/Shelf Life: The peanut sauce can be stored in a sealed glass, jar, or bottle for up to 1 week in the refrigerator. It will taste even better the next day once all the flavors are absorbed. If the sauce becomes too thick as it cools, simply stir in a little more water or coconut milk to desired consistency. You could also warm it gently in the microwave or over low heat on the stovetop to make it more liquid again.
  • Freezing instruction: For longer storage, the sauce can be frozen and thawed if necessary.
  • Serving suggestions and further information on this recipe can be found in the blog post above!

Nutritions

Serving: 2tbsp | Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 256mg | Potassium: 58mg | Sugar: 3g | Vitamin C: 1mg | Calcium: 7mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂

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©Bianca Zapatka | All images & content are copyright protected. Please do not use myimages without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank youfor supporting biancazapatka.com!

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The Best Peanut Sauce (Easy 3-Minute Recipe) (2024)

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