We love Asian food, especially Thai Garden Rolls and rice pasta, and this creamy vegan peanut sauce is an excellent addition to so many of those dishes. With no cooking required, it can be ready in 10-minutes flat!
What makes this peanut sauce so awesome…
- Easy to make
- No cooking required
- Simple ingredients
- Super fast to make
- Great on wraps
- Makes a terrific dip
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Ingredients in 10-minute vegan peanut sauce recipe
- soy sauce or amino acids
- rice vinegar
- minced garlic
- natural peanut butter or PB2
- almond milk or other plant milk
- maple syrup (optional)
- Thai chili paste
How to make this easy vegan peanut sauce recipe
First, combine all the vegan Thai peanut 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 dip/sauce for wraps (Collard Green Wrap and Thai Spring Roll recipe links below), over noodles, or as a salad dressing.
RECIPE CARD BELOW
This amazing peanut sauce is terrific on Veggie Bowls too!
Recipe request from Campbell family for Plant-Based Cooking Summit
In 2016, I was asked to 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 love that there was no cooking and it could be ready in 10-minutes.
Nutrition in peanuts
Peanuts are not true nuts, but instead belong to the legume family, which also includes beans and lentils. You can enjoy them raw or prepare them in a variety of ways, including boiled, dry roasted and oil roasted.
You can also crush them to make peanut butter or use them in a variety of savory and sweet dishes.
A single 1-ounce serving of raw peanuts has 7.31 grams of protein and 4.57 grams of carbohydrates, of which 2.4 grams are fiber. —LiveStrong
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PB2 lower-fat peanut sauce option
One great thing about this recipe is that it can be made with either natural peanut butter or with PB2 to reduce the fat.
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.
Other great wraps to try
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 2 Tbsp Bragg's liquid aminos, or soy sauce
- 1 Tbsp rice vinegar, or red wine vinegar
- 1 tsp minced garlic, (I use the kind in jar)
- 3 Tbsp natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
- 1/4 cup almond milk, more if needed to thin
- 1/2 Tbsp maple syrup (optional)
- 1 tsp Thai chili paste, or 1/4 tsp Sriracha
- Combine all the sauce ingredients in a bowl and whisk together until smooth.
- If needed, heat mixture in 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 dip/sauce for wraps (Collard Green Wrap and Thai Spring Roll recipe links below), over noodles, or as a salad dressing.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 130Total Fat: 4gCarbohydrates: 9gFiber: 3gProtein: 8g