This easy homemade peanut sauce is the perfect balance of sweet & savory, with zesty lime and a tiny bit of heat from the red chili flakes. Made with pantry staples, it can be used as a dip, stir fry sauce, or as a salad dressing!
Nothing adds a burst of flavor to your meal like a homemade sauce. From an easy balsamic reduction to green goddess dressing to this homemade peanut sauce, there are so many ways to add flavor to your meals!
Made with simple pantry staples, this easy peanut sauce is a must-know recipe to keep in your meal prep rotation! Creamy, tangy, zesty and light - it's perfectly balanced.
Use it as a dip, stir fry sauce, as salad dressing, or even on sandwiches... there's so many ways to enjoy it! This recipe is vegan, gluten-free, meal prep-friendly, and flexible (swap peanut butter for almond butter)!
Reasons You'll Love This Recipe
- it's bursting with sweet, savoury, and zesty flavours
- it's so much tastier than store bought, and only takes 5 minutes to mix together
- you can use it up as a dip, on salads, as a stir fry sauce, and more!
- it's vegan, gluten-free, and meal prep friendly
Recipe Video
Watch the video below to see how to make peanut sauce! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- Peanut butter -processed nut butters with added ingredients will alter the texture and consistency of this peanut sauce, so we recommend sticking with all natural. Almond butter also works great in this recipe; swap at a 1:1 ratio with peanut butter.
- Soy Sauce - can be swapped for tamari, coconut aminos, or liquid soy seasoning for a gluten-free option
- Red pepper flakes - the spice is very mild with this amount; feel free to increase
- Ginger - we're using fresh ginger fo this recipe. Using a microplane is recommended to easily grate the ginger into fine bits
- Maple syrup - adds some sweetness without refined sugar. You can swap for equal parts honey if preferred
Step by step directions
Combine
Combine all ingredients in a bowl or jar. Whisk until smooth.
Tip - if you're getting near the bottom of the nut butter jar, or if it's on the dry side, you might need to thin out with some water.
Store
Pour into a glass jar. Refrigerate for up to 2 weeks. Use as a dip, condiment, or stir fry sauce.
FAQ
As written, it is very mild. Feel free to increase the red pepper flakes as needed if you'd like to add a kick of heat!
This peanut sauce recipe can be made gluten-free simply by opting for gluten-free coconut aminios, bragg's liquid soy seasonng, or tamari instead of soy sauce!
This homemade peanut sauce recipe is very healthy! However, store-bought versions will likely contain fillers, refined oils, and stabilizers (just as with store-bought dressings). Making your own peanut sauce at home is defintiely your best bet - and more flavorful as well!
Variations
- Almond butter - as mentioned, almond butter works great as a 1:1 swap for peanut butter - the flavor and texture is very similar
- Fish sauce - some traditional thai recipes call for fish sauce, which adds a salty, umami flavor. You could add in ½ - 1 teaspoon (though of course it would no longer be vegan)
- Nut free option - for a nut free version, you could try swapping peanut butter for tahini or sunflower butter. We have not tested either of these with this exact recipe, but tahini is always delicious in dressings, dips, and sauces
- Swap rice vinegar - for more lime juice! This will make for an extra zesty, vibrant peanut sauce. Especially delicious if you're using it on salads as opposed to stir frys
Storage
This recipe can be doubled or tripled and stored in the fridge for easy meal prep!
- Refrigerate - for up to 2 weeks; let it stand at room temperature for 10 minutes before using
- Freeze - for up to 6 months; thaw on the counter for 1 hour or in the fridge overnight
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Peanut Sauce
Ingredients
- ½ cup all natural peanut butter note 1
- 2 teaspoons ginger finely grated; note 2
- 2 cloves garlic minced
- 4 tablespoons soy sauce I use reduced sodium; note 3
- 6 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup or honey
- 2 teaspoons lime juice
- ½ teaspoon red pepper flakes note 4
Instructions
- Combine- Combine all ingredients in a bowl or jar. Stir or shake until smooth.
- Store- Refrigerate for up to 2 weeks. Use as a dip, condiment, or stir fry sauce.
Tips:
- processed nut butters with added ingredients will alter the texture and consistency of this peanut sauce, so we recommend sticking with all natural. Almond butter also works great in this recipe!
- a microplane works great for this
- for a gluten-free version, swap for tamari, coconut aminos or liquid soy seasoning
- the spice is very mild with this amount; feel free to increase!
- refrigerate for up to 2 weeks; let it stand at room temperature for 10 minutes before using
- freeze for up to 6 months; thaw on the counter for 1 hour or in the fridge overnight
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Leave a Comment