10-Minute Peanut Sauce
This homemade peanut sauce is so good because it combines creamy, rich peanut butter with a perfect balance of savory, sweet, and tangy flavors, elevating any dish. It 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! Vegan and oil-free.
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.
This recipe is so good that it has been shared by the T. Colin Campbell’s Center for Nutrition Studies website as well.
Reasons you will love this peanut sauce
- Rich and Creamy Flavor: You will love this homemade peanut sauce for its irresistibly rich and creamy texture, adding a delightful depth of flavor to your dishes.
- Versatile and Multi-Purpose: Perfect for a variety of recipes, this homemade peanut sauce can be used as a dip, dressing, or marinade, making it a versatile addition to your kitchen.
- Easy to Make: Quick and simple to prepare with readily available ingredients, this homemade peanut sauce saves you time while delivering exceptional taste.
Ingredients you will need
- Natural peanut butter or PB2 powder- I like to use peanut butter, but the powder will work too.
- Soy sauce or amino acids– This adds a rich umami and salty flavor.
- Rice vinegar- For just a touch of acidic flavor.
- Minced garlic- Use fresh garlic or mince in a jar. I usually use the jar type.
- Plant milk- My preference is almond milk but other plant milks are fine too.
- Maple syrup- Other sweetener options include agave nectar, brown rice syrup, or honey.
- Thai chili paste- This adds a little spice. It’s optional, but I recommend using a little.
How to make this vegan peanut sauce recipe
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
STEP #1: Add all of the ingredients to a small mixing 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.
STEP #2: Serve as a dipping sauce for garden 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! We love to make this rice noodle peanut veggie stir-fry with it.
Frequently Asked Questions
Yes. 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.
I created it to be served as a dipping sauce for these vegan Collard Green Veggie Wraps. Since then, we’ve used it in stir-fries and even as a salad dressing. The possibilities are endless!
To adjust the thickness, you can add more plant milk if the sauce is too thick. Conversely, if it’s too thin, you can heat it in the microwave for a few seconds to reduce and thicken it, or add more peanut butter.
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!
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Easy Peanut Sauce
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
Nutrition
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.
This recipe is so good, made a nice sauce for my stir fry. Also makes a tasty spread on toast.
YUM! I never thought about using it on toast. Great idea! Thank you for the great feedback.
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!
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!
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!
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!!!
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!
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!
Do I need to double the recipe to use it on whole wheat noodles?
That would be a good idea, so you’ll have plenty of the sauce for your whole wheat pasta. Enjoy!
I love your recipes! You and Dr. Barnard make it easy to be plant based!
Hi Molly- Thank you, and I love Dr. Barnard as well!
I love using PB2 instead of peanut butter – it makes a great peanut sauce on WW
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!
Does PB2 have sugar added?
Ronnie, that’s a very good question! It does have some sugar added. My container says the ingredients are peanuts, sugar, and salt. One serving has 1 gram of sugar. Here is a little more information I found on PB2 http://www.fooducate.com/app#!page=post&id=5665229E-2C12-264E-42CA-9379EE5724F7
What is PB2?
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.
How long does it keep in the refrigerator?
It should keep about 2 weeks.