Easy Peanut Sauce

Smooth, creamy, combo of sweet and savory, gingery, garlicky goodness - make this easy peanut sauce recipe today!

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With little humans at home and finally getting some time to cook and meal prep recipes, efficiency is KEY! Enter easy sauces like this easy peanut sauce to add to food for a quick and delicious meal. Seriously, this is not only the best peanut sauce ever, but just all around, the best sauce ever!

⭐ This Peanut Sauce is:

• Vegan.
• A MUST addition for any Thai-inspired dish. 
• VERY easy to make. You need only 5 minutes!
• Incredibly addicting. 

When I meal prep, this is a must-have sauce for me. I love to eat this with my protein (like this tofu recipe as a peanut satay sauce), drizzle it on salads like this one (instead of the miso sauce), or use it as a dip with crackers, pita, or chips!

📋 Ingredients

👩🏽‍🍳 How to Make the Peanut Sauce

• Gather all of your ingredients. Blend everything in a food processor (I use this Breville one or this Vitamix one). Out comes a beautiful, creamy sauce.

🥗 Recipes That Go With Peanut Sauce

• Vegetable Lettuce Wraps with Crispy Tofu (this is my favorite way to use it!)
• Roasted Vegetable Bowl
• Sticky Sesame Cauliflower
• Vegetable Pad Thai with Marinated Tofu
• Miso-Glazed Brussels Sprouts
• Dipping with crackers - I especially love dipping these beet crackers with peanut sauce.
• As a peanut sauce for my Easy Tofu Recipe.
• Using it as a dressing for salads.

I'm serious, go make it right now. Let me know if you become addicted to it like me in the comments below 🙂

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📖 Recipe

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4 from 1 vote

Easy Peanut Sauce

Smooth, creamy, combo of sweet and savory, gingery, garlicky goodness - make this easy peanut sauce recipe today!

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 12 servings

Author: Shweta

Ingredients

• ½ cup peanut butter, I used unsweetened and unsalted
• 2 tablespoons maple syrup
• 4 cloves garlic
• 2 inches ginger or 2 tablespoons crushed ginger
• ¼ cup soy sauce, low sodium
• 2 tablespoons rice vinegar
• 2 teaspoons sriracha
• ⅓ cup water; add more 1 tablespoon at a time to reach desired consistency

Instructions

• Add the peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, water to a food processor and blend until smooth. Add additional water as needed based on your desired consistency. (See notes).

Notes

1. If you make the peanut sauce in advance, it will thicken in the fridge so adjust it with water by adding 1 tablespoon at a time to reach your desired consistency.
2. I used unsweetened and unsalted peanut butter. If you are using a sweetened and salted peanut butter start with 3 tablespoon soy sauce and 1 tablespoon maple syrup and adjust according to your taste.
3. I have tried this with regular vinegar and apple cider vinegar. I found regular vinegar to be way too harsh. If you don’t have rice vinegar, i recommend substituting with apple cider vinegar.
4. Keeps for about 1 week in the fridge.

Nutrition Info

Calories: 79kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 290mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg

Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!