This Creamy Peanut Sauce can be served as a dipping sauce for spring rolls, stir fry sauce, or over rice dishes. With no cooking required, it’s ready in 10-minutes flat!
Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.
What makes this peanut sauce so awesome…
- Easy to make
- No cooking required
- Simple ingredients
- Super fast to make
- Great on wraps
- Perfect used as a stir fry sauce
- Makes a terrific dip
- Vegan
- Healthy
Ingredients in peanut spring roll sauce
- soy sauce or amino acids
- rice vinegar
- minced garlic
- natural peanut butter or PB2 powder
- almond milk or other plant milk
- maple syrup (optional)
- Thai chili paste
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make this vegan peanut sauce recipe
One great thing I love about this recipe is that it can be made with either natural peanut butter or with PB2 to reduce the fat.
Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2.
What is PB2?
PB2 is made by pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a powder. The result is a powdered peanut product that is packed with flavor but contains 85% fewer calories from fat. It can be used as a powder or re-hydrated with water to form a paste.
If using PB2 powder, reconstitute it using the packaging instructions.
I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
Combine all the ingredients in a bowl and whisk together until smooth.
If needed, heat the mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
Serve as a dipping sauce for spring rolls and wraps, over noodles, or as a salad dressing. It is terrific on Veggie Bowls too!
If you’re making a stir fry, this peanut sauce makes a delicious stir fry sauce with your favorite cooked veggies. Serve over rice or noodles, and your family will love it!
Recipe request from Dr. T. Colin Campbell’s family
In 2016, I was asked to be a cooking instructor and come up with a special vegetable wrap for the Plant-Based Cooking Summit with Dr. Colin Campbell’s family.
The wrap I created was a Collard Green Veggie Wrap and, to go with it, I came up with this vegan peanut dipping sauce. The wraps and sauce were a huge hit at the event. The participants loved that there was no cooking and it could be ready in 10-minutes.
Other great wraps to try
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Easy Peanut Sauce
This creamy peanut spring roll sauce can be served as a dipping sauce, stir fry sauce, or over rice dishes. With no cooking required, it’s ready in 10-minutes flat!
Ingredients
- 2 tablespoons Bragg's liquid aminos, or soy sauce
- 1 tablespoon rice vinegar, or red wine vinegar
- 1 teaspoon minced garlic, (I use the kind in jar)
- 3 tablespoons natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
- 1/4 cup almond milk, more if needed to thin
- 1/2 tablespoon maple syrup (optional)
- 1 teaspoon Thai chili paste, or 1/4 tsp Sriracha
Instructions
- Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2.
- If using PB2 powder, reconstitute according to package instructions.
- I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
- Combine all the sauce ingredients in a bowl and whisk together until smooth.
- If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
- Serve as a dipping sauce for spring rolls and wraps, over noodles, or as a salad dressing. It is perfect as a stir fry sauce as well.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 130Total Fat: 4gCarbohydrates: 9gFiber: 3gProtein: 8g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Judy
Friday 24th of March 2023
This is my go to peanut sauce. I just adore it on spaghetti noodles and broccoli. Thank you so much for sharing your wonderful talent with us!
Terri Edwards
Saturday 25th of March 2023
Hi Judy- Serving this sauce over noodles is one of my husband's favorite ways to eat it. My personal fav is using it as a dipping sauce for fresh Thai garden rolls. Really, you can't go wrong any way you choose to eat it. :) So glad that you liked the recipe!
Karen
Tuesday 1st of February 2022
This is yummy!! I made using pb powder and I found that 3 tbsp was plenty and I didnt reconstitute in water, just added to other ingredients. I also used ginger instead of garlic. I guess I really made it my own! Eating now over noodles and veggies!
Chrysti
Wednesday 22nd of July 2020
Thank you for this easy but scrumptious recipe!!! I'm eating a stir fry with the peanut sauce for the second time this week, and I made extra for lunch tomorrow! Excellent recipe!!!
Terri Edwards
Thursday 23rd of July 2020
Hi Chrysti- You're so welcome! I'm glad you are loving it. That peanut sauce is what really makes it special. Thanks for the great feedback!
Molly
Wednesday 12th of February 2020
Great little recipe. I mix it with water instead of milk (don't always have milk around). I add a pinch of sugar or aspartame or Splenda just to save on calories from the syrup. :) If you thin it enough, it's a great salad dressing!
Big plug for Dr. Barnard's "Vegan Starter Kit" book. I've made so many recipes, we love the lasagna and the black bean chili and many others! All of them so easy!
Kathy
Wednesday 24th of April 2019
Do I need to double the recipe to use it on whole wheat noodles?
EatPlant-Based.com
Wednesday 24th of April 2019
That would be a good idea, so you'll have plenty of the sauce for your whole wheat pasta. Enjoy!