Spicy Peanut Sauce is the glossy, restaurant-style sauce you'll want on permanent fridge standby. Peanut butter, coconut milk, ginger, garlic, tamari, and lime juice blend with brown sugar, toasted sesame oil, and chili paste into a sauce that's creamy, spicy, and a little bit addictive. It makes about 1 3/4 cups (960 ml) and takes minutes.
Get ready to elevate your meals with a sauce that’s pure magic in a jar! This Spicy Peanut Sauce is the ultimate multitasker, bringing a wave of creamy, spicy, and savory flavor to everything it touches. Inspired by the vibrant cuisines of Southeast Asia, this sauce is your new secret weapon. Drizzle it over noodles, use it as a dip for fresh spring rolls, or toss it with steamed veggies for an instant flavor explosion. Trust me, once you make this, you’ll wonder how you ever lived without it!
Ingredients
• Spicy Peanut SauceMakes 1 3/4 cups / 435 mL
• 1/2 cup / 125 mL unsweetened, unsalted peanut butter
• 1/2 cup / 125 mL coconut milk
• 1/4 cup / 60 mL chopped ginger
• 1/4 cup / 60 mL tamari or soy sauce
• 3 tablespoons / 45 mL (1.5 fl oz) lime juice
• 3 tablespoons / 45 mL (1.5 fl oz) brown sugar
• 2 teaspoons / 10 mL (0.3 fl oz) toasted sesame oil
• 1 teaspoon / 5 mL (0.2 fl oz) chili paste
• 2 cloves garlic, chopped
Instructions
1. Combine all —peanut butter, coconut milk, ginger, tamari, lime juice, brown sugar, sesame oil, chili paste, and chopped garlic—in a food processor or high-speed blender.2. Process for 1 minute, or until the sauce is completely smooth and creamy.
Nutritional Information
• Per 2 tablespoon / 30 mL (1 fl oz) serving:
• Calories: 98
• Protein: 3 g
• Fat: 7 g
• Carbohydrate: 6 g
• Sodium: 296 mg
• Dietary Fibre: 1 gPercentage of calories from protein 12%, fat 64%, carbohydrate 24%
Pro Tips
• If the sauce thickens in the fridge, whisk in a tablespoon of warm water at a time until it reaches your desired consistency.
• Easily control the heat by adjusting the amount of chili paste. For a milder sauce, start with 1/2 teaspoon (10 ml / 0.3 fl oz) and add more to taste.
• For a chunkier texture, use crunchy peanut butter or pulse the in the food processor instead of blending until completely smooth.
• Store in an airtight container in the refrigerator for up to 2 weeks. The flavors will meld and become even more delicious after a day or two!
FAQ
Q: Is this spicy peanut sauce recipe vegan
A: Yes, this recipe is 100% vegan. All ingredients, including the peanut butter, coconut milk, and tamari, are plant-based, making it a perfect sauce for any vegan diet.
Q: How can I make this peanut sauce gluten-free
A: To ensure this sauce is completely gluten-free, use tamari as suggested, as it is traditionally made without wheat. You can also use any soy sauce that is specifically certified gluten-free. All other ingredients in the recipe are naturally gluten-free.
Q: Can I make this sauce without peanut butter due to an allergy
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 nut-free option, sunflower seed butter is an excellent alternative that provides a similar creamy, savory base.
Q: What are the best vegetarian dishes to serve with this sauce
A: This sauce is incredibly versatile for vegetarian meals. Use it as a dressing for a cold noodle salad, a dipping sauce for fresh spring rolls or fried tofu, a stir-fry sauce with broccoli and bell peppers, or drizzle it over a Buddha bowl with quinoa and roasted sweet potatoes.
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Spicy Peanut Sauce
Ingredients
Method
- Combine all —peanut butter, coconut milk, ginger, tamari, lime juice, brown sugar, sesame oil, chili paste, and chopped garlic—in a food processor or high-speed blender. 2. Process for 1 minute, or until the sauce is completely smooth and creamy.
