"I could drink this peanut sauce! I make the sauce at least every other week even if I don't make the rest of the dish!" Readers agree (thanks, Dina!) that this is the best ever tested and perfected peanut sauce . Drizzle it on grilled chicken, my crunchy tofu cabbage salad, beloved chickpea buddha bowls, this reader fave pad Thai stir fry, or as a sauce for veggies!
She is beauty, she is grace. We all need a staple peanut sauce recipe, ya know? Except now you don't!
This sauce is perfectly balanced in every way, with just the right proportions of peanut butter, almond milk for extra creaminess, salty umami from the soy sauce, bright rice vinegar, flavorful ginger, and sriracha for a kiss of heat.
Bathe in it if for all I care!
The low down on ingredients
- Peanut butter: The star of the peanut sauce show. Use the kind without added sugar so we don't mess with the recipe's sweetness.
- Reduced sodium soy sauce: It was clear in testing that soy sauce is must for that crave-worthy depth of flavor thanks to umami and salt. Use tamari for gluten free.
- Pure maple syrup: My favorite way to sweeten the peanut sauce. You can start with less and adjust to your preferences.
- Milk: I like the added layer of creaminess almond milk adds, but you can certainly use water.
- Rice vinegar: I tested this with vinegar specifically because I always have it on hand. Lime juice is another excellent choice and adds a nice citrus undertone if you have it.
- Sriracha: So much flavor without making it spicy. You could also play around with chili garlic sauce.
- Ginger: Ginger adds a dimension that I just love, plus I always have dried ginger on hand. Don't skip it!
Let's make it!
Does it get any easier than a one step situation? Legit just whisk together all the ingredients and boom bang you're done!
Storing leftovers
Store in an airtight container for up to a week.
You can also freeze it for up to 3 months. I like storing it in an ice cube tray then transferring the cubes to a baggie!
Hope you're as obsessed with this peanut sauce recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
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Restaurant-Worthy Peanut Sauce
- Prep Time: 5 minutes
- Cook Time: 0 min
- Total Time: 5 minutes
- Yield: ¾ cup 1x
- Category: Side Dishes
- Method: No Cook
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
"I could drink this peanut sauce! I make the sauce at least every other week even if I don't make the rest of the dish!" Readers agree (thanks, Dina!) that this is the best ever tested and perfected peanut sauce . Drizzle it on grilled chicken or tofu, buddha bowls, peanut noodles with broccoli, pad Thai stir fry, or as a sauce for roasted veggies!
Ingredients
- ⅓ cup natural peanut butter
- ¼ cup unsweetened almond, coconut or soy milk
- 3 tbsp reduced sodium soy sauce
- 1 ½ tbsp pure maple syrup
- 1 tbsp rice vinegar
- 2 tsp minced fresh ginger (or 1 tsp dried)
- 1 tsp sriracha, more to taste
Instructions
- Place all ingredients in a medium bowl. Whisk until smooth and adjust flavor to taste, adding more maple for sweetness, rice vinegar if you want more brightness, more soy sauce for umami/salty, or even garlic if you fancy. It will thicken in the fridge.
- Store for up to one week in the fridge!
Marian says
Another meat-free winner! I am consciously changing my eating "go-to's" and you are truly making it easy for me. I look forward to planning all my meals now, after taking the deep dive into your website. Again, I am so happy to have discovered you and your guidance.
Sincerely, Marian
Alexis Joseph, MS, RD says
You rock, Marian! You're on a roll--can't wait to hear what else you try!
Fiona Kirton says
Simple and excellent recipe for home made peanut sauce. I substituted almond butter for peanut butter as that was all I had it, but it worked well.
Alexis Joseph, MS, RD says
Mmm love the idea of almond butter here, thanks so much Fiona!