Vegan Thai Peanut Sauce

Vegan Thai Peanut Sauce

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
105 Calories
6g Fat
11g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 105
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 368mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Protein 4g
Calcium 53mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1/4 cup peanut butter
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic (minced and crushed)
  • 2 tablespoons rice vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai peanut sauce

    The Spruce / Julia Hartbeck

  2. Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts.

    Thai peanut sauce ingredients in a pot

    The Spruce / Julia Hartbeck

  3. Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy.​

    Vegan Thai Peanut Sauce in a pot

    The Spruce / Julia Hartbeck

  4. Serve warm or at room temperature.

Tips

  • If you need the sauce to be thinner, 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.

Recipe Variations

  • 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.
  • 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.