Learn how to make creamy vegan peanut sauce in a blender with just 8 simple ingredients. This sauce is the perfect compliment to stir-fries, noodle dishes, crispy tofu, salad rolls, roasted or grilled vegetables, stuffed sweet potatoes, salads and more vegan dinner recipes! In 10 minutes, you’ll have a delicious, sweet, tangy, ginger-and-garlic-rich sauce that keeps in the fridge for about a week. Yields about 1.5 cups.
Peanut sauce is a staple in our house. I find myself making these every week or so to have on hand for weeknight dinners or quick lunches that need a little flavor punch. Minimal ingredients and simplicity of preparation is a huge attraction! Over the years of testing and tweaking the recipe, I think I’ve really perfected the balance of flavors.
This recipe is entirely inspired by satay sauce, which originated in Indonesia, but is served in various forms throughout Southeast Asia. Some versions will have coconut milk, tamarind to cut the acidity and a little sweetness, lemongrass or different chilies for varying degrees of heat. My peanut sauce is not authentic to a particular region. The well-rounded sweet, sour and slightly spicy nature of satay preparations in general is the main inspiration. You can read more about satay and its traditional applications here.
For this vegan peanut sauce, you combine natural peanut butter, water, tamari, maple syrup, garlic, ginger, chili paste/hot sauce of choice (I use sambal olek), rice vinegar, lime juice, salt, and pepper. Once you’ve mixed it, you can store it in the fridge for up to a week.
How do you eat vegan peanut sauce?
Good peanut sauce is perfectly nectar. I hope you try this one!
Creamy Vegan Peanut Sauce (8 Ingredients)
This creamy vegan peanut sauce comes together in about 10 minutes in the blender. Using simple ingredients like peanut butter, tamari, lime juice, garlic, and ginger, this flavorful and versatile sauce compliments stir-fries, stuffed sweet potatoes, salad rolls, and more!
serving 1.5 the cup
material
- ½ the cup Natural peanut butter
- ½ the cup the water
- 1 cloves Garlic, peeled
- 2-once pieces Ginger, peeled
- 2 table spoon Tamari
- 2 table spoon Maple syrup
- 1 table spoon Lemon juice
- 1 table spoon Unseasoned rice vinegar
- 1 table spoon Sambal Wellek (or sriracha, gochujang, other hot sauces/chili pastes)
- Sea salt and black pepper, to taste
Comment
- Any liquid sweetener that you enjoy will work well in place of the maple syrup.
- After storing in the fridge, the sauce may need a splash of water to loosen it up a bit.
instructions
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In an upright blender, combine peanut butter, water, garlic, ginger, tamari, maple syrup, lime juice, rice vinegar, sambal olek, salt, and pepper. Blend on high until completely smooth, about 1 minute.
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Store peanut sauce in a sealable jar in the refrigerator for up to 1 week.