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This Peanut Sauce tastes so good, you’ll want to serve it with everything. Try it as a dipping sauce for baked tofu, drizzled over a salad, or tossed with noodles for an easy stir fry.
Inspired by the flavors of Thai cuisine, this sauce is creamy, salty, sweet, tangy, and a little spicy. It’s also easy to customize since you can taste it as you go!
This easy peanut sauce recipe can be stirred together in minutes, without the need for a food processor or blender. It’s the perfect topping for lettuce wraps, chicken satay, noodle bowls, and more.
Ingredients You’ll Need
All-natural peanut butter provides the creamy base for this sauce, but you can also use any other nut butter you have, like almond butter. Paired with tamari, which is a gluten-free soy sauce, lime juice, maple syrup, and sriracha for spice, it has an irresistible flavor and takes just minutes to stir together.
This dip is also easy to customize! Use lemon juice or a splash of rice vinegar if you don’t have limes on hand, or use honey for sweetness if you prefer. You can also use red pepper flakes for added spice if you don’t have sriracha.
Fresh garlic and ginger take the flavor over the top, but you can use a pinch of the powdered versions if you need to.
How to Make Peanut Sauce
In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, sriracha, minced garlic, and ginger. Use a whisk or spoon to stir well.
Add 1 to 2 tablespoons of water to help thin out the sauce.
Start with just 1 tablespoon at a time, and continue to add more water until the sauce reaches your desired consistency. You could also use coconut milk, instead of water, to make the sauce thinner.
Two tablespoons of water are usually plenty for a sauce that will drip off of a spoon. Serve right away with spring rolls, crispy tofu, or over your favorite noodles.
It also makes a delicious salad dressing!
Leftover peanut sauce can be stored in an airtight container in the fridge for up to 5 days.
It will thicken when chilled, so let it come to room temperature before using it again. Or, thin it out with another tablespoon of water, if needed.
Serve it right away as a veggie dip, drizzled over salad and noodle bowls, or as a dip for baked tofu. It’s hard to resist once you taste it, so don’t be surprised if you find yourself looking for an excuse to make it often.
Looking for more delicious sauce ideas? Try Creamy Cilantro Sauce, Vegan Burger Sauce, or Romesco Sauce for more options.
Ingredients
- ⅓ cup peanut butter
- 2 tablespoons tamari (or soy sauce; see notes)
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 inch fresh ginger , minced
- 1 garlic clove , minced
Instructions
- In a medium bowl, combine the peanut butter, tamari, lime juice, maple syrup, and sriracha. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.)
- Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. Be careful not to add too much water at once, so the sauce won't get too thin.
- This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again.
Video
Notes
- Nutrition information is for roughly 3 tablespoons of sauce. This information is automatically calculated, and is just an estimate, and not a guarantee.
- This recipe was tested with all-natural creamy peanut butter (the only ingredients on the label are peanuts and salt). You can use almond butter, cashew butter, or tahini as an alternative to peanut butter.
- Tamari is often a gluten-free alternative to soy sauce, but be sure to check the label because it’s not always gluten-free. Use regular soy sauce if you don’t need a gluten-free option. If you need a soy-free recipe, try coconut aminos instead. You’ll probably have to add extra salt, in that case, since it’s not as salty as soy sauce or tamari.
Nutrition
If you try this Peanut Sauce recipe, please leave a comment and star rating below letting me know how you like it.
This is our go-to sauce to jazz up our shrimp stirfry and it never gets old! So flavorful and so darn easy… Thanks Megan!
Easy and delicious! What more can one want?
I just watched your YouTube video and truly enjoyed watching you make this peanut sauce. I printed the recipe off and will make it for the New Year weekend snack. I have a question; Is it possible to substitute the powder peanut butter for the jar peanut butter? Thank you
Great taste. Easy enough to make. Great with wontons. 🙂
This is now my go to peanut sauce for salads and over veggies…I make it weekly, it’s delish!
Thanks, Gina. I’m so glad you’re enjoying it!
One of my favorite sauces I’ve ever made! I could eat this several time’s a week. I love it with pasta and cabbage to make it healthy. To keep it easy, I buy pre chopped slaw mix from the grocery store. I literally lick the bowl and plate after making this. My kids even love it!
Thanks for this simple recipe! It tastes so good and not too sweet. It’s my first time making peanut sauce, so will definitely pin this recipe for the next time. I omitted garlic, ginger, used low-sodium soy sauce instead of tamari, and another kind of hot sauce instead of Sriracha.
Hi Megan, I fell in love with the other nut sauce you had online. It didn’t use peanut butter nor sriracha, but I can’t find it! Can you help me out? It was so mild in flavour and I used to lick the bowl.
Maybe you’re thinking of this one? https://detoxinista.com/creamy-thai-peanut-dressing-dairy-free-nut-free/
Fabulous on rice noodles! Thank you!
This recipe sounds so yummy! As I sit here eating your Cheesy jalapeno casserole (from your Everyday Detox), I just want to thank you for all the delicious healthy recipes you’ve shared over the years. Megan, you are much appreciated!