Easy Thai Peanut Sauce
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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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
INSTRUCTIONS
- 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.
- 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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