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.
I’ve shared this recipe on T. Colin Campbell’s Center for Nutrition Studies as well.
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
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 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.
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
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!
This post may contain affiliate links. Read my full disclosure here.
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
- 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
- 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.
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.
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…