|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thai peanut sauce is easy to make and quite versatile; it can be used as a sauce, dressing, or dip. It's a hit on everything from noodles and rice to stir-fried veggies and tofu, and is a tasty dip for spring rolls and vegan satay. Peanut sauce can even dress salads and coleslaw, and be drizzled inside a veggie wrap or grilled portobello burger.
This basic vegan peanut sauce recipe isn't too spicy, so kids will especially love the peanut butter taste. It starts with peanut butter instead of peanuts, so it saves the step of grinding the nuts. Make a double or triple portion and stash some in the refrigerator for later.
"I’m definitely adding this recipe for vegan Thai peanut sauce to my collection of favorites. The sauce comes together quickly and effortlessly with very few ingredients. You may need to adjust the level of sugar depending on the peanut butter you use." —Diana Andrews
1/4 cup peanut butter
1/4 cup water
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 tablespoons rice vinegar
1 teaspoon granulated sugar, more to taste
Steps to Make It
Gather the ingredients.
Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts.
Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy. Serve warm or at room temperature. The sauce will thicken as it cools.
- If you need the sauce to be thinner, like for a dressing, add a little more water, a teaspoon at a time, until it reaches your desired consistency.
- You can use either creamy or crunchy peanut butter for this recipe, depending on what type of texture you'd like in the finished sauce.
- Vegan Thai peanut sauce can be stored in the refrigerator in an air-tight container for 1 week. You can also freeze it for longer storage; pour it into an ice cube tray for smaller servings and once frozen, transfer the cubes to a zip-top bag. Defrost as many cubes as needed in the refrigerator or microwave.
- Instead of water, you can use coconut milk as the liquid. It will add a slightly different flavor to the sauce but will still be delicious.
- Add a drizzle of sesame oil for a bit of toasted nuttiness.
- Add a drop or two of hot sauce if you would like a little spice.
- Add sambal oelek to taste for a spicy kick.
- If using as a dip, garnish with chopped peanuts and fresh cilantro.
How to Use
This vegan Thai peanut sauce is incredibly versatile. Use as a sauce, dressing, or dip with a variety of vegan dishes.
Sauce: udon noodles with crispy tofu, noodles with vegetables, baked tofu, tofu and vegetable stir-fry
Dressing: Buddha bowl, Asian-inspired salad, vegetable rice salad, coleslaw
Dip: fried plantains, crudites, vegan Thai spring rolls