10-Minute Peanut Sauce

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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!

overhead of peanut sauce on platter surrounded by spring rolls

Used as a sauce over vegetable stir-fry with rice noodles and peanut sauce, dipping sauce with fresh spring roll veggie wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.

I’ve shared this recipe on T. Colin Campbell’s Center for Nutrition Studies as well.

peanut sauce in jar with spoon with spring rolls in background

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
garden rolls on wooden table with peanut sauce

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.

peanut sauce in blue bowl with spring rolls in background

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.

peanut sauce in white bowl with mint and crushed peanuts

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 rehydrated 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.

peanut sauce in bowl with whisk on white background

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 gardin spring rolls and collard green veggie wraps, over noodles, or as a salad dressing. It is terrific on Veggie Poke 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!

rice noodle veggie stir fry on brown plate with chop sticks
Vegetable Stir Fry with Rice Noodles and this peanut sauce.

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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overhead of peanut sauce on platter surrounded by spring rolls
4.44 from 93 votes

Easy Peanut Sauce

Author: EatPlant-Based.com
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!
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings

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.

Video

Notes

Lower-Fat Option:
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.
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 rehydrated with water to form a paste.
 

Nutrition

Calories: 130kcal | Carbohydrates: 9g | Protein: 8g | Fat: 4g | Fiber: 3g

Disclaimer

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.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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18 Comments

  1. 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!

    1. 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!

  2. 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!

  3. 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!!!

  4. 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!

    1. That would be a good idea, so you’ll have plenty of the sauce for your whole wheat pasta. Enjoy!

  5. PB2 is an absolutely wonderful invention for peanut butter addicts like myself lol. You can find it at Sams and PB2 comes in a chocolate variety (I found on Amazon) that is good in smoothies. This recipe looks awesome and easy! Thai noodl salad for lunch!

    1. PB2 is made from peanuts that have been pressed to the point of removing the fat and oil content but keeping the peanuty taste. The peanuts turn in to peanut dust, and when you add liquid like water or almond milk to them, they get creamy. Regular peanut butter has 190 calories and 16 grams of fat per serving, whereas PB2 has only 45 calories and 1.5 grams of fat.

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