Vegan Peanut Sauce (5 Minutes) (2024)

Published: Mar 26, 2019 Updated: Nov 16, 2021 by Alison Andrews This post may contain affiliate links

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Creamy vegan peanut sauce with a tangy zesty flavor and just the right amount of spiciness. Ready in minutes and perfect as a dip or sauce.

We are just crazy about this vegan peanut sauce!

Ever since we made it we’ve been eating it with everything.

Of course all the vegan summer rolls you see pictured here were gone in minutes, but then we had some leftover sauce and that has been used as a salad dressing, a sauce for noodles, a dip and just stirred into curry.

Jaye even went out and bought some fried spring rolls especially to dip into the leftover sauce.

It’s creamy and tangy and zesty, ever-so-slightly spicy and just wonderful for dipping all the things!

How To Make Vegan Peanut Sauce

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Making it is so simple. As long as you have a jug (or bowl) and a whisk you have everything you need to make the perfect peanut sauce.
Add peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and crushed chili flakes to a measuring jug.

Whisk together until smooth!

Pour it into a bowl, top with some crushed peanuts and serve!

Ingredient Notes

Peanut butter – we used a smooth salted commercial brand of peanut butter, but I’m sure a natural peanut butter would work too, just make sure it’s well mixed first.

Coconut milk – we used full fat canned coconut milk but if you want to use a different non-dairy milk I don’t see an issue with it, but it will of course have an impact on the resulting flavor. If you use a thinner plant-milk like almond milk then the sauce will have a thinner consistency.

Lime juice – fresh lime juice adds the perfect amount of tang! In a pinch you could use lemon juice instead, but I really love the flavor that the lime juice adds to this.

Dried chili flakes – if you have any trouble finding dried chili flakes (also called red pepper flakes), you can switch this for cayenne pepper. It just gives the sauce a small amount of heat. Of course if you like things spicy you can always increase the amount of chili flakes or cayenne!

Storing and Freezing

Keep leftovers stored in the fridge and enjoy within about 5 days. It tends to thicken up in the fridge, so if you want to thin it out you can add a little water to it and whisk it in.

It’s also freezer friendly for up to 3 months. Thaw in the fridge and stir up very well before using.

More Vegan Sauces

Vegan Tahini sauce
Vegan Cashew Cheese Sauce
Vegan Peppercorn Sauce
Vegan Mushroom Sauce
Vegan White Sauce
Vegan Cheese Sauce

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Peanut Sauce

Creamy vegan peanut sauce with a tangy zesty flavor and just the right amount of spiciness. Ready in minutes and perfect as a dip or sauce.

5 from 22 votes

Print Pin Rate

Course: Sauce, Savory, Side

Cuisine: Thai-Inspired, Vegan

Diet: Vegan

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 8

Calories: 175kcal

Author: Alison Andrews

Ingredients

▢ ⅔ cup Peanut Butter (166g) Smooth, Salted
▢ ½ cup Coconut Milk (120ml) Canned, Full Fat, Unsweetened
▢ ¼ cup Soy Sauce (60ml)
▢ 2 Tbsp Rice Vinegar
▢ 2 Tbsp Maple Syrup
▢ 1 tsp Garlic Powder
▢ ½ tsp Ground Ginger
▢ 1 Tbsp Fresh Lime Juice
▢ ¼ tsp Dried Chili Flakes (Red Pepper Flakes)

Instructions

Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug.
Whisk until smooth.
Garnish with some crushed peanuts (optional) and serve.

Notes

Use tamari or a gluten-free soy sauce if you want this sauce to be gluten-free.
You could use cayenne pepper instead of dried chili flakes but if you do, start off with ⅛ tsp and see if it’s spicy enough.
Keep leftovers stored in the fridge and enjoy within about 5 days.
This recipe makes around 1 and ¾ cups of peanut sauce.

Nutrition

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

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Vegan Chocolate Avocado Mousse »

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

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Reader Interactions

Comments

Christina says
January 04, 2024 at 9:44 pm
Just made this and it’s delicious
I followed it exact measurements but doubled
Also I didn’t have chili flakes so I just sprinkled in some red pepper flakes
Wow it’s delicious!
Thank you
Reply
- Nadine @ Loving It Vegan says
  January 08, 2024 at 1:42 pm
  Thanks so much for your great review Christina!
  Reply
JayX says
November 21, 2022 at 4:11 pm
can this be heated to use as a hot sauce? I was thinking of drizzling some over some cooked sprouts and chestnuts!
Reply
- Alison Andrews says
  November 25, 2022 at 10:42 am
  Sure!
  Reply
Christina says
April 20, 2022 at 1:55 am
YASSSSSSSSS!
Reply
Alicia says
February 21, 2021 at 7:53 pm
Can this peanut sauce be poured over tofu?
I wa hoping to make rice and tofu with peanut sauce.
Reply
- Alison Andrews says
  February 22, 2021 at 10:47 am
  Hi Alicia, yes I think that would be delicious!
  Reply
Debra Butler says
February 18, 2021 at 4:08 pm
Hi there, does this sauce freeze well?
Reply
- Alison Andrews says
  See Also
  Vegan Split Pea Steak Sandwiches
  February 19, 2021 at 9:26 am
  Hi Debra, yes it does!
  Reply
Kim says
July 15, 2020 at 1:51 am
Really tasty and easy, I had coconut milk powder and crunchy peanut butter …just used the immersion blender. Mine was a tiny bit more watery because of the coconut powder ..perfect for a veggie stir fry!
Kim
Reply
Serena says
June 30, 2020 at 2:17 am
This is honestly one of the best (and easiest) peanut sauce recipes I’ve ever made. It’s insanely creamy and flavourful – we’re obsessed!!!! I did sub in real garlic and ginger, because we did not have powdered of either and it was incredible. Very pleased!!!
Reply
- Alison Andrews says
  June 30, 2020 at 10:25 am
  Awesome! Thanks Serena!
  Reply
Wingy says
June 21, 2020 at 2:30 pm
I have just made it! Definitely delicious with the authentic South East Asian cuisine favour! And I found that it makes a PERFECT SATAY SAUCE without the last three ingredients!!!!
Reply
julie says
June 19, 2020 at 4:04 pm
Hi
Theres an asterisk after the coconut milk, but I could not find your note regarding what type. Did I miss it? I love your recipes!
Kind regards
Julie
Reply
- julie says
  June 19, 2020 at 4:06 pm
  My apologies. I just found my answer in your recipe! Thank you!
  Reply
  - Alison Andrews says
    June 22, 2020 at 8:51 am
    Oh perfect, sorry just saw this after replying to your other comment. Glad you found the info you needed! 🙂
    Reply
- Alison Andrews says
  June 22, 2020 at 8:50 am
  Hi Julie, yes sorry there was a note in the blog post, but I hadn’t repeated it in the recipe notes, that’s fixed now. It’s full fat, canned, unsweetened coconut milk. 🙂
  Reply
Tanida says
October 30, 2019 at 7:27 am
How long can I keep this in the fridge
Thank you x.
Reply
- Alison Andrews says
  October 30, 2019 at 10:39 am
  5 days in the fridge.
  Reply
Susan says
May 26, 2019 at 3:25 am
Hello ????Just found you so happy love your cooking ????and recipes thank you it’s soooo good ????????
Reply
- Alison Andrews says
  May 28, 2019 at 10:01 am
  Hi Susan! So glad you found us too! Thanks for posting! xo
  Reply
Tyler says
April 17, 2019 at 8:08 am
Super easy to make and very tasty
Reply
Maureen Cram says
March 27, 2019 at 7:18 am
Have added this to my bookmarked recipes. I love anything savoury with PB – and I have some vegan spring rolls sitting in my freezer….. what more can I say?
Reply
- Alison Andrews says
  March 27, 2019 at 10:41 am
  Perfect! This + spring rolls is a perfect match! 🙂
  Reply
Anna says
March 26, 2019 at 7:26 pm
Another superb tangy and spicy dip. Creamy, smooth and so tasty!
Reply
- Alison Andrews says
  March 27, 2019 at 10:46 am
  It is so tasty! Thanks Anna! 🙂
  Reply
patricia says
March 26, 2019 at 4:17 pm
Am I off the mark here or could this be used as a salad dressing if thinned?
Reply
- Alison Andrews says
  March 27, 2019 at 10:57 am
  It definitely can! It’s super versatile. 🙂
  Reply

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