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
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
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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.
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
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
- 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
- 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.
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
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