This Peanut Sauce is the REAL DEAL: quick & easy to make with simple pantry ingredients. Perfect for spring rolls, salads, buddha bowls, noodles, stir fries and more! (Vegan + Gluten Free Option)
My secret to eating more veggies and ‘healthy’ food is always having a good sauce on hand. Having a damn delicious sauce makes everything taste much more delicious and actually enjoyable to eat.
Whats so special about this peanut sauce?
- it’s mega flavourful thanks to the fresh garlic, ginger and sesame oil
- it’s easily customizable
- it’s smooth, creamy and dizzle-able
- it’s multi-purpose– use it on EVERYTHING!
The sauce base is made with simple staple ingredients:
- Peanut Butter, the runny kind!
- Soy Sauce (or tamari for gluten free)
- Rice Vinegar
- Maple Syrup
- Sesame Oil
- Hot Sauce
Even if you don’t like spicy, I highly recommend adding in at least 1 tsp because it really does add to the flavour without making it actually spicy.
If you’re using this sauce as a dip, thin it out with 2 tbsp of water for a thicker consistency. If using as a dressing, add another 1-2 tbsp so it’s nice and drizzle-able.
Instead of the water, you could also use coconut milk to get a bit more sweetness and that coconut after taste that goes really well when adding something like red thai curry paste too!
The beauty of this sauce is in it’s versatility and customizability– this is THE sauce everyone should keep in their back pocket. You’ll never get tired of this sauce if you make these slight changes to them every once in awhile!
Peanut Sauce Variations & Add-ins:
- Hoisin Sauce: Great to add for in the peanut sauce for summer rolls!
- Mushroom Sauce: Love this for stir fries, it gives it a bit more of a savory profile.
- Miso Paste: Adds a bit more salty umami goodness.
- Lime Juice: Again, goes really well with the coconut + curry paste combo.
- Tamarind: Adds additional sweetness and great for Thai dishes.
For example, when I want a Vietnamese peanut sauce as a dip for spring rolls, I’ll make the base and add in 1 tbsp hoisin sauce and lime juice. If making a Thai peanut sauce for a satay tofu bowl, I’ll use coconut milk, red thai curry paste and add 2 tsp of tamarind and a quarter of lemon grass for the perfect dressing.
Once you’ve gathered and picked out your ingredients, all there is to making it is throwing it all into a blender or food processor.
Give it a good blend and it’s ready to be used!
Some of my fave ways to use this sauce (replace the dressings used in the recipe for this peanut sauce.):
- Rice/Grain Bowls
- Buddha Bowls: Sweet Potato Chickpea Buddha Bowls, Roasted Veggie Bowls
- Noodles (stir fries or over cold noodles): Vietnamese Vermicelli Noodle Salad, Pad Thai Zucchinin Noodles, Soba Noodle Salad
- Salad Dressing or Over Steamed Veggies: Lentil Roasted Potato Salad
- Dipping Sauce (fresh veggies, spring rolls, summer rolls, potatoes)
- Stove Top Tofu, Tempeh and Soy Curls
- Sandwich/Wraps/Burger Dressing
Basically everything. I mean, I can eat this by the spoonful– it’s THAT tasty.
If you recreate this Easy Vegan Peanut Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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