Throw away all your other recipes for Thai peanut sauce, this is the only one you need. This vegan peanut sauce is easy to make (ready in just 5 minutes!), creamy and perfect for salads, as a dip, noodles & more!
Want to know the secret to eating even the weirdest and most bland foods in the world (I see you tofu)? Peanut sauce. It makes everything better. And it’s made totally from scratch!
Have some old broccoli that you need to eat? Peanut sauce. Have a salad that you probably should eat but don’t want to because you worry it’ll taste bad? It needs this Thai peanut sauce!
It’s easy, versatile, affordable and perfect for a whole host of recipes. Noodles, buddha bowls, chicken, veggies, spring rolls, you name it.
Plus, it’s made with simple ingredients you probably already have on hand and stores really well in the fridge so you’ll have sauce all week long! Try my cashew chipotle aioli next!
Peanut Butter: The star of the show! I highly suggest using peanut butter with only two ingredients: peanuts and salt. This will give the best overall texture and flavor for the recipe.
These types of more natural nut butters can be kind of a pain to stir when they’re first opened, but it’s worth it!
Soy Sauce: I used low sodium tamari, so I suggest doing the same to prevent the recipe from getting too salty. I always use tamari which is gluten free soy sauce, but you can also use coconut aminos if you are soy free.
Maple Syrup or Honey: Either one will work just fine, and you can even cut back a bit if you want a lower sugar option! I like using honey in this sauce, but maple syrup works just as well if you want to keep it vegan.
Rice Vinegar and Lime Juice: Both of these will add some acidity to the sauce and balance out the other flavors. You can sub the rice vinegar for more lime juice or vice versa.
Red Pepper Flakes: For a little spice! We all know I am the most spice sensitive human around, so I only add a pinch, but if you like spicy you can add more or even sub for a few teaspoons of sriracha or other hot sauce.
Water: Water will help thin the sauce to your desired consistency. Using warm water makes the whisking a bit easier than cold.
Toasted Sesame Oil: For more flavor. The oil is optional, but it adds a really nice flavor.
Ginger & Garlic: I like using powdered ginger and minced fresh garlic, but you can also use fresh grated ginger if you prefer.
This sauce is very customizable! You can leave out the sesame oil, make it spicy with extra red pepper flakes or hot sauce, add more sweetener, soy sauce to make it extra salty, and make it as thick or as thin as you like!
How to make peanut sauce
To make this vegan peanut sauce, you’ll want to finely mince the garlic (I suggest using a garlic press so you don’t have any large chunks) and add to a large mixing bowl.
Add all ingredients aside from the water and whisk together until smooth.
Slowly pour in the water until your desired consistency is reached. You can add as much or as little as you want depending on how you’re going to serve it. Start with 1/4 cup and adjust as needed to make it thick or thinner.
Finally, taste and adjust seasonings as desired. You may want more soy sauce, sweetener or red pepper flakes. Serve with noodle bowls, tofu, tempeh, chicken, stir fries etc!
Tofu/Tempeh: Tofu and tempeh are pretty bland foods on their own, but I guarantee you can turn any tofu hater into a tofu lover with this peanut sauce!
Chicken/Salmon or other meat: I love using peanut sauce for either salmon or chicken and mixing it with stir fried veggies and rice or some sort of noodle.
Buddha Bowls: A buddha bowl is nothing without a killer sauce to go with it! A good vegan peanut sauce is perfect no matter what goes in your bowl.
Dip for veggies/spring rolls: The best way to get anyone to eat their veggies is to give them a delicious and easy dip to go with it.
Make this a thick dipping sauce by decreasing the amount of water and using it as a dip for your favorite veggies or spring rolls.
Does it keep?
Once prepared, this Thai peanut sauce will store in the fridge for up to 10 days. Keep it in an air tight container for best result and give it a good stir before serving.
I do not recommend freezing peanut sauce as this type of sauce will not defrost well. It will likely lead to an odd consistency, so enjoy within 10 days for best results.
What sweetener is best?
This recipe calls for maple syrup, but that can easily be subbed for honey, brown sugar or coconut sugar.
If you are using a non-liquid sweetener, you will want to add a smidge more water to thin the sauce out properly. As written, this recipe is totally refined-sugar free!
Try these recipes next!
Best Vegan Thai Peanut Sauce
by: claire cary
- ¾ cup peanut butter made with just peanuts + salt
- 3 tbsp low sodium soy sauce or tamari
- 1-2 tbsp maple syrup
- 1 tbsp toasted sesame oil omit if you don’t want any sesame flavor
- 2 tbsp rice vinegar
- ½ cup warm water to thin or more as needed
- ½ tsp ground ginger
- 2 small cloves garlic finely minced
- 1 tbsp lime juice
- 1/4-1/2 tsp red pepper flakes
- Finely mince the garlic (I suggest using a garlic press so you don’t have any large chunks) and add to a large mixing bowl.
- Add all ingredients aside from the water and whisk together until smooth.
- Slowly pour in the water until your desired consistency is reached. Start with 1/2 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce.
- Taste and adjust seasonings as desired. You may want more soy sauce, sweetener or red pepper flakes. Serve with noodle bowls, tofu, tempeh, chicken, stir fries etc!