This Easy Peanut Sauce can be whipped up in about 5 minutes with just 5 ingredients! It’s so versatile! Great for saucing up tofu, tempeh, rice bowls, noodles, or salads. It has a mild flavor that kids love, but sriracha or crushed red pepper can easily be added if you like it spicy.
Peanut sauce, or satay sauce as it is sometimes called, is made from ground roasted peanuts and seasonings. According to Wikipedia, it originated in Indonesia, but is now widely used in a variety of cuisines around the world. It can be thick or thin, depending on what you’re using it for, may be spicy or mild, can be seasoned in a variety of ways, and is very versatile.
In this Easy Peanut Sauce recipe, I use store-bought peanut butter for convenience, but you could make your own in a blender or food processor, if you wish. Just a few other ingredients balance the flavors nicely. Feel free to kick it up a notch with sriracha or crushed red chili flakes.
Ingredients you need
Peanut Butter – This is the main ingredient, so make sure you use a good one. Look for organic varieties with only one ingredient listed – organic peanuts.
We like Trader Joe’s Creamy No Salt Organic Peanut Butter. If you can’t find that, we also like Kirkland Organic Creamy Peanut Butter, which contains just organic peanuts and salt. It can be found at Costco. Here are a few more healthy store-bought peanut butter options.
Coconut Aminos – I like this soy sauce alternative because it has less sodium than traditional soy sauce and is gluten free. You can also use tamari (also gluten free), which still has less sodium than soy sauce, but more than coconut aminos. Traditional soy sauce would work as well, if that’s what you have.
How to make Peanut Sauce
All you need to make this simple recipe is a whisk and a bowl! Simply whisk all the ingredients together until smooth. Add a bit of water to thin it out to your desired consistency.
How to serve
This recipe is so versatile! Here’s how we enjoy using it:
- as a dip for fresh cut veggies;
- with Baked Tofu, spring rolls, or slathered on Asian burgers;
- drizzled over Asian salad or rice bowls (or any Buddha bowl);
- tossed with stir fry noodles or sautéed veggies and rice.
Store-bought peanut sauce is high in calories, high in fat, high in sodium, and likely contains less than ideal ingredients. If you’re looking for something a bit healthier, making a homemade version like the one featured here is ideal.
A good peanut sauce has balanced flavors. It’s sweet, savory, salty, and nutty with a touch of tang from the vinegar and lime.
You can punch up the flavors if you like by adding garlic and/or ginger. Or if you like things on the spicy side, add some sriracha or crushed red pepper flakes.
Store the sauce in an air-tight container for up to a week. It may thicken in the fridge. Add a tablespoon or two of water and whisk well to thin it out before serving.
Yes! I suggest freezing it in ice cube trays. Once frozen, pop them out and transfer to a freezer safe bag or container. This makes it easy to reheat just as much as you need. Whisk well when reheating to ensure a smooth sauce.
More dairy free sauce recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Easy Peanut Sauce
- ⅓ cup organic natural creamy peanut butter
- 2 tablespoons coconut aminos or tamari or soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 1-2 tablespoons apple cider vinegar start with 1 tbsp, add more to taste
- Dash of sriracha or pinch or crushed red pepper flakes optional
- 2-3 tablespoons water as needed to thin
- Whisk all ingredients in a bowl until smooth.
- Taste and adjust seasoning as needed.