Vegan Peanut Sauce is ready in just 5 minutes with a handful of pantry staples you probably have on hand right now! It can be used as a dipping sauce, salad dressing, in noodle dishes or drizzled on buddha bowls.
Sauces are life, am I right?
If I had to pick just one sauce to have for the rest of my life, I think this vegan peanut sauce would be it! I never get sick of it, and it adds so much flavor to otherwise dull food such as rice-veggie-bean bowls, salads and stir fried veggies.
Plus, you don’t need to get out your blender for this one. You simply whisk everything together in a bowl, and you’re done! It couldn’t be easier.
Peanut sauce ingredients:
- Creamy peanut butter
- Rice vinegar
- Low sodium soy sauce (or tamari for gluten free)
- Maple syrup or agave
- Ground or fresh ginger
- Sriracha hot sauce, to taste
- Coconut milk, water, or another non-dairy milk to thin
How to make peanut sauce:
In a medium bowl, whisk together all the ingredients until smooth. Add coconut milk, water or another non-dairy milk as desired to thin the sauce. If your peanut butter is particularly thick, you may need to add more liquid. Taste, and adjust by adding more hot sauce, soy sauce or sweetener.
What does vegan peanut sauce go with?
- Noodle dishes
- A dip for fresh spring rolls or cut vegetables
- Buddha bowls (rice-grain-veggie-tofu or bean bowls)
- Drizzled on stir-fried or roasted vegetables
- On marinated tofu
How to store leftover peanut sauce:
Leftover vegan peanut sauce keeps for up to 1 week in the refrigerator, in a covered container. When ready to use, give it a little stir. If it’s too thick once refrigerated, add a little water to thin.
Can peanut sauce be frozen?
Yes, the sauce freezes well. A great idea is to freeze the sauce in an ice cube tray, then once frozen, pop the cubes into a freezer bag and store. This will give you individual peanut sauce cubes, perfect for adding flavor quickly to ingredients you have on hand. Let frozen peanut sauce thaw, or microwave if needed.
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Vegan Peanut Sauce
- In a medium sized bowl, whisk all the ingredients together until smooth. Start with just 2 tablespoons of coconut milk, and add more as needed to thin the sauce.
- If serving as a dip, sprinkle with crushed peanuts. The sauce also goes well with noodles, buddha bowls, fresh spring rolls, tofu and salads.
- Store in a covered container in the refrigerator for up to 1 week. It can also be frozen in a freezer safe container.
- Peanut allergy? Use almond, cashew or sunflower seed butter.
- Gluten free? Make sure to use gluten free tamari instead of soy sauce.
- For the additional liquid, I used coconut milk (not the canned variety), but you can use water, or unsweetened soy, almond, cashew or even hemp milk. Using canned coconut milk would make the sauce a lot creamier, so feel free to use it if that sounds good to you!