Get ready to meet your new favorite ‘secret weapon’ sauce! This incredibly creamy and versatile vegan peanut sauce comes together in minutes and instantly elevates any dish. It strikes the perfect balance of savory, sweet, and spicy, making it the ultimate companion for everything from noodle bowls and fresh spring rolls to grilled tofu skewers. Ditch the store-bought stuff forever—this homemade version is a total game-changer.
Ingredients
• 2 tsp peanut oil
• 1 large shallot, minced, about ¼ cup
• 1 clove garlic, minced, about 1 tsp
• ¾ tsp red pepper flakes, or to taste
• ½ cup creamy peanut butter
• ½ cup light coconut milk
• ½ cup water
• 1 Tbs low-sodium soy sauce or tamari
• 2 tsp dark brown sugar
• 2 tsp fresh lime juice
Instructions
1. Heat the peanut oil in a small saucepan over medium-low heat.
2. Add the minced shallot and sauté for 2 minutes until it begins to soften.
3. Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
4. Whisk in the creamy peanut butter, light coconut milk, soy sauce, brown sugar, and water. Continue whisking until the sauce is completely smooth.
5. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 5 minutes, stirring occasionally, as it thickens.
6. Remove the saucepan from the heat and stir in the fresh lime juice.
7. Serve immediately while warm, or let it cool to room temperature. The sauce will thicken as it cools.
Nutritional Information
• Nutrition Information
• Calories: 169
• Protein: 6 g
• Total Fat: 14 g
• Saturated Fat: 4 g
• Carbohydrates: 8 g
• Cholesterol: 0 mg
• Sodium: 251 mg
• Fiber: 2 g
• Sugar: 4 g
Pro Tips
• For a thinner, dressing-like consistency, simply whisk in more water, one tablespoon at a time, until you reach your desired texture.
• The sauce will thicken considerably as it cools and in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of water to loosen it up before serving.
• For a gluten-free version, substitute the low-sodium soy sauce with tamari or coconut aminos.
• Use a good quality, natural creamy peanut butter (the kind with only peanuts and salt as ) for the best flavor and texture.
FAQ
Q: Can I make this peanut sauce without peanut butter
A: Absolutely! For a peanut-free version, you can substitute the peanut butter with an equal amount of creamy almond butter or cashew butter. For a completely nut-free option that’s still delicious, try using sunflower seed butter.
Q: How long does this vegan peanut sauce last in the fridge
A: You can store this sauce in an airtight container in the refrigerator for up to one week. It will thicken considerably when chilled, so simply reheat it gently on the stove or in the microwave with a splash of water to loosen it up before serving.
Q: What are the best vegetarian protein sources to serve with this sauce
A: This sauce is incredibly versatile and pairs wonderfully with many vegetarian proteins. It’s fantastic drizzled over grilled or pan-fried tofu skewers, tossed with tempeh, served as a dip for edamame, or mixed into a noodle bowl with chickpeas.
Q: Is this peanut sauce recipe gluten-free
A: Yes, it can easily be made gluten-free. The only ingredient to watch for is the soy sauce. Simply substitute it with an equal amount of tamari or coconut aminos to ensure the final sauce is completely gluten-free.
