Learn how to make creamy vegan peanut sauce in a blender with just 8 simple ingredients. This sauce is the perfect compliment to stir fries, noodle dishes, crispy tofu, salad rolls, roasted or grilled vegetables, stuffed sweet potatoes, salads and so many more vegan dinner recipes! In 10 minutes, you’ll have a lush, sweet, tangy, ginger and garlic-rich sauce that keeps in the fridge for about a week. Yields about 1.5 cups.
Peanut sauce is a staple in our house. I find myself making it every other week or so to have on hand for weeknight dinners or quick lunches that need a little flavour punch. The minimal ingredients and simplicity of the prep are a huge attraction! Over the years of testing and tweaking the recipe, I think I’ve really perfected the flavour balance.
This recipe is thoroughly inspired by satay sauce, which originates in Indonesia, but is served in various forms all over Southeast Asia. Some versions will feature coconut milk, tamarind for bracing acidity and slight sweetness, lemongrass, or different chillies for varying levels of heat. My peanut sauce is not authentic to one particular region. The well-rounded sweet, sour, and slightly spicy nature of satay preparations in general is the main inspiration. You can read more about satay and its traditional applications here.
For this vegan peanut sauce, you combine natural peanut butter, water, Tamari, maple syrup, garlic, ginger, chili paste/hot sauce of choice (I use Sambal Oelek), rice vinegar, lime juice, salt, and pepper. Once you blend it up, you can keep it stored int he fridge for up to a week.
How do you eat vegan peanut sauce?
- Crispy Roasted Brussels Sprouts & Edamame
- Sweet Potato & Broccoli Rabe Sheet Pan Dinner
- Spaghetti Squash Noodle Bowl
Good peanut sauce is downright ambrosial. I hope that you give this one a try!
Creamy Vegan Peanut Sauce (8 Ingredients)
- ½ cup natural peanut butter
- ½ cup water
- 1 clove garlic, peeled
- 2-ince piece ginger, peeled
- 2 tablespoons Tamari
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon Sambal Oelek (or Sriracha, Gochujang, other hot sauce/chili paste)
- sea salt and ground black pepper, to taste
- Any liquid sweetener that you enjoy will work well in place of the maple syrup.
- After being stored in the fridge, the sauce may need a splash of water stirred in to loosen it up a bit.
- In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high until completely smooth, about 1 minute.
- Store the peanut sauce in a sealable jar in the fridge for up to 1 week.