Author: This 5-Minute Peanut Sauce is creamy, nutty, tangy, and just the right amount of sweet and spicy. It takes only 5 minutes to whisk together, and instantly makes anything taste better: noodles, bowls, salads, tofu, spring rolls, you name it. I always keep a jar in my fridge because it's the kind of sauce that turns plain veggies or leftover rice into something crave-worthy. It's so GOOD.
I think we can all agree that Peanut Sauce is the best sauce. Or at least one of the best sauces, ranking right up there with Vegan Cheese Sauce and Chimichurri. Creamy, rich, delicious, and super affordable, this is my go-to sauce for when I want to amp up noodles or rice, when I need something to dunk dumplings or spring rolls into, or for drizzling over bowls... or eating with a spoon. 🙃 This is a sauce you'll want to keep on hand in the fridge at all times!
Why This Peanut Sauce Is a Staple in My Kitchen
- The ultimate flavor bomb: Sweet, salty, tangy, nutty, and spicy all at once.
- Starting point for a delicious dinner: A simple jar of peanut sauce gives you endless meal options, from salads to bowls and so much more.
- 5 minutes, zero fuss: No blender, no stovetop. Just whisk and eat.
- Meal-prep magic: Make a double batch, and you've got dipping sauce, dressing, and stir-fry sauce for the week.
- Customizable: Keep it classic, make it oil-free, nut-free, or amp it up with coconut milk or ginger.
Ingredients for Peanut Sauce
- Natural peanut butter: You can opt for smooth or crunchy, depending on the texture you want for your sauce. Natural peanut butter is the drippy kind you have to stir (you don't want the processed stuff that is full of sugars and oils, it's basically frosting)!
- Soy sauce: Use tamari, liquid aminos, or coconut aminos for a gluten-free option.
- Lime juice or rice vinegar: Lime juice is my fave, but vinegar works in a pinch.
- Agave: Or sweetener of choice to balance the flavors.
- Sriracha or chili garlic sauce: For a kick of heat. You can adjust the amount to your tastes or even omit it altogether for a mild peanut sauce.
- Toasted sesame oil: For the perfect flavor.
- Garlic: Mince or grate the garlic so it mixes evenly into the sauce.
How to Make Peanut Sauce
- Combine: Add all of the ingredients except the water to a bowl.
- Mix: Whisk until the mixture is smooth, then add water a tablespoon at a time until the peanut sauce reaches your desired consistency.
Tips and Variations
- Use natural peanut butter: Using natural peanut butter, where peanuts (or peanuts and salt) are the only ingredient is important. Because it's not made with fillers and sweeteners, it has a truer peanut flavor, which will make your peanut sauce the best it can be.
- Stirring tip: When you bring home a new jar of natural peanut butter, store it upside down until you're ready to use it. The oils will redistribute through the jar, making it much easier to stir when you open it. You can also pick up a peanut butter stirrer!
- Make it nut-free: You can swap in sunflower seed butter or tahini for a nut-free version. Or if you're dealing with a peanut allergy but not tree nuts, almond butter or cashew butter work well too.
- Change up the flavor: For more depth, you can add hoisin or vegan fish sauce or vegan oyster sauce. Grated fresh ginger will add warmth (and a lot of grated ginger will add heat), or use coconut milk for a creamier sauce.
How to Use This Peanut Sauce
- For an easy meal, toss your peanut sauce with cooked noodles (rice noodles or even cooked spaghetti) and Baked Tofu Bites.
- You can use the sauce for dipping raw veggies and tofu (like my Crispy Sesame Crusted Tofu!), or use it instead of sweet-and-sour sauce for Vegan Baked Spring Rolls.
- Drizzle it over a salad or meal bowl. This Chopped Asian Salad would be perfect with peanut sauce!
How to Store
- Refrigerator: Transfer the peanut sauce to a jar or airtight container and refrigerate for up to a week. Stir before using; if the sauce has solidified a bit, let it come to room temperature first. It lasts a week in the fridge, but honestly, it never makes it that long in my house.
- Freezer: You can freeze the peanut sauce in a container or small freezer bag, but I like to put it in ice cube trays so I have just enough for a single serving. Once the cubes are frozen, transfer them to a freezer bag and store for up to 6 months.
If you try this vegan peanut sauce recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Recipes for Peanut Butter Lovers
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Best Ever 5-Minute Peanut Sauce
This Peanut Sauce is creamy, nutty, tangy, and just the right amount of sweet and spicy. It takes only 5 minutes to make and instantly elevates anything you drizzle it on, from noodles and bowls to salad, tofu, and spring rolls. Use it as a dip, dressing, or stir-fry sauce. It's so good, I always have a jar in the fridge!
Servings: (makes about ½ cup)
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Ingredients
- ¼ cup natural peanut butter, (the drippy kind) smooth or crunchy
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 1 - 2 tablespoons lime juice or rice vinegar, (depending on how tangy you like it)
- 1 tablespoon agave, (or maple syrup, brown sugar, or preferd sweetener)
- 1 - 3 teaspoons sriracha or chili garlic sauce
- 1 teaspoon toasted sesame oil
- 1 small clove garlic, minced or grated
- 1 - 3 tablespoons warm water
Instructions
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, agave, Sriracha, sesame oil, and garlic until smooth. Add warm water 1 tablespoon at a time, whisking until you reach your desired consistency- thick for dipping or thinner for drizzling.
Notes
Storage: Store in an airtight container in the fridge for up to 1 week. Stir before using.
Freezer-friendly: Freeze in small containers or ice cube trays, then thaw as needed.
Oil-Free: Omit the sesame oil. The sauce is still rich and flavorful without it.
Nut-Free: Use sunflower seed butter or tahini instead of peanut butter.
Other Nut Butters: Almond butter and cashew butter also work well for a slightly different flavor twist.
Flavor Boost: Add a dash of hoisin, grated ginger, or sub the water for full-fat coconut milk for extra creaminess and depth.
Nutrition
Serving: 1 serving (about 2 tablespoons) | Calories: 129kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 533mg | Potassium: 118mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
Nicole says
This is so easy and so delicious. My go to recipe for tofu in a hurry!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Nicole! Love a quick tofu win 😊
Jo Ann says
Very tasty, thanks. This is the first peanut sauce I've made and I'll make it again. I chose this recipe because it used ingredients I had on hand. And I did tweak it a bit (more sweet and added fresh minced ginger).
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum that sounds delicious! So glad you enjoyed it, Jo Ann!
Alicia says
This is amazing. I made some tweaks ie I didn't have Rice Vinegar so used Red Wine Vinegar, I used date syrup instead of Agave Syrup, I don't like hot food so just used garlic paste and I didn't use oil. I put in extra peanut butter (I make my own) to thicken it more and doubled the recipe.
I had to quickly put it in pots before I ate it all. It's absolutely awesome.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it and were able to make it your own Alicia! 🙂
Laura R says
Totally delicious! So easy!
Next time (likely tomorrow) I’ll try to have patience enough to matchstick-up some carrots for more colour, crunch and vitamins.
So quick using three minute chow mein noodles. Maple syrup worked just fine to balance the magic of the lime juice.
Jess @ It Doesn't Taste Like Chicken says
Excellent! We love to hear it!
kp says
I eat the same thing for a lot of lunches: quinoa, steamed broccoli, and dry fried tofu. It's not exciting and I don't mind, sometimes I drizzle soy sauce, sometimes I add soy sauce and nooch...but lately I've been feeling hungrier and then here was this recipe waiting in my inbox. For the last three weeks I have drizzled this masterpiece over my seemingly bland lunch and it has done the trick. Easy to make with pantry staples and provides an extra boost mid-day, highly recommend! I've also used the extra with apple slices and that was amazing. Versatile recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww so happy this recipe has become such a staple flavor booster for you kp!! Thanks for the review 🙂
Tracy says
Simple but so good. I've tried with noodles and baked tofu so far. Can wait to try it some fresh veggies.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it Tracy, thank you for your review 🙂
Jenn says
I was a bit apprehensive about the lime, so I tasted it before and after adding it and I was so glad I tried it! Sooo good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you trusted me Jenn, I think the lime is what makes it!! 🙂
Chigrl says
I’ve been making this sauce for 40 years, and have taught it to friends. It’s so cravable! I’ll try it with lime juice, but I normally use Chiangking vinegar, an aged black vinegar, for its depth of flavor.
I love how you suggest customizing the sauce. Before I had to reduce sodium, I would add a bit of fish sauce and/or hoisin. Chili oil, especially homemade, is also good. And for years, I used spaghetti noodles (all there was) with julienned cucumbers. A crunchy component (cukes, radishes, carrots, roasted peanuts) contrasts deliciously with this creamy sauce.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy peanut sauce has been a go-to for so many years 🙂