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–+ servings
Vegan Thai Peanut Sauce in a jar
Julia

Easy Thai Peanut Sauce

4.80 from 5 votes
This vegan Thai peanut sauce is loaded with tangy zesty flavors, it's mildly spicy and can be served with a variety of Asian (and not only) dishes. Ready in 10 minutes to use as a dipping sauce or drizzled over my favorite crispy tofu.
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Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 1 cup
Course: Sauce
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • ¼ cup low sodium gluten-free soy sauce or coconut aminos
  • 3 tablespoon sesame oil toasted untoasted has a neutral aroma
  • 2 tablespoon white wine or rice wine vinegar
  • 1 teaspoon or to taste chili powder or red curry paste. Both taste great but will have a slightly different flavor.
  • 3 tablespoons maple syrup or honey
  • 1 medium clove of garlic minced
  • 1 knob ginger
  • ½ cup room temperature water
  • I didn’t use salt but you may need to add a small pinch after tasting if needed
  • a drizzle of fresh lime juice optional

Method
 

  1. Add all the ingredients to a food processor and pulse until smooth. If the sauce comes out too thick and dark, add more water it will become creamy very fast. Add a little splash of freshly squeezed lime juice. Garnish with peanuts, and red pepper flakes if served as a dipping sauce.
  2. Serve as a dipping sauce for fresh veggies such as broccoli, bell pepper, paprika, cucumber, and celery. The sauce is perfect to drizzle over thai noodle dishes (pad thai is one of my favorites).

Notes

Makes about 1 ⅓ cup of peanut sauce.

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