• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sauces & Dressings / Creamy Thai Vegan Peanut Sauce

    LAST UPDATED: April 27, 2022 • FIRST PUBLISHED: April 22, 2022

    Creamy Thai Vegan Peanut Sauce

    Jump to Recipe Print Recipe

    This luscious vegan peanut sauce whips up in minutes and tastes just like it came from a Thai restaurant! Perfect for salads or dipping, but also good enough to eat from a spoon!

    Cutting board set with cucumber slices, lime slices, ginger, and bowl of Vegan Peanut Sauce.

    Peanut sauce (sometimes called satay sauce) is one of those dressings that's so good, it can take just about any dish you serve it with from just okay to awesome. It's some seriously delicious stuff!

    But not all peanut sauce is vegan. Most recipes call for honey, which most of us know isn't vegan, or some type of granulated sugar, which depending on where you're at may be processed using animal bones. So make sure if you go to a Thai restaurant you always ask what the peanut sauce is sweetened with before ordering it.

    But the good news is that making your own peanut sauce at home is super easy. Homemade vegan peanut sauce also tastes just as good as the stuff you'd get at a restaurant. Ready to give it a try?

    Jump to:
    • Ingredients You'll Need
    • How It's Made
    • Leftovers & Storage
    • How to Serve Thai Peanut Sauce
    • Creamy Thai Vegan Peanut Sauce

    Ingredients You'll Need

    • Peanut butter. Choose a creamy variety of natural peanut butter (the runny kind that separates). Conventional peanut butter has added sweeteners and hydrogenated oils that will mess with the flavor and texture of your peanut sauce, so we're using natural in order to avoid that. I'm a big fan of Trader Joe's brand.
    • Soy sauce. Gluten free tamari or liquid aminos will also work.
    • Lime juice. Freshly squeezed lime juice is best. Please don't use the bottled stuff! If you can't get ahold of some fresh limes, rice vinegar will work as a substitute.
    • Maple syrup. Other vegan liquid sweeteners like agave nectar or coconut nectar will work just fine as a substitute if needed.
    • Garlic.
    • Ginger. If you can get your hands on Thai ginger (known as galangal), use it! But since that can be hard to come by, the recipe simply specifies regular old ginger root.
    • Sambal oelek or sriracha. Just use one of these if you'd like to add some heat to your vegan peanut sauce. Both can be found in the international section of most supermarkets.
    • Coconut milk. The recipe calls for full fat coconut milk, but you could use light coconut milk or even water if you'd like to reduce the fat content.
    • Water. We're using this to thin our Thai peanut sauce. If you like your sauce super creamy, feel free to add more coconut milk instead.

    Tip: Your peanut sauce will be easiest to mix if your ingredients are at room temperature. Try to set them out a bit in advance if possible, or warm them up briefly before you begin.

    How It's Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Start by whisking the peanut butter, soy sauce, lime juice, maple syrup, ginger and garlic together in a medium bowl, along with the sriracha or sambal oelek if you're using them. The mixture will be very thick at this point.
    Hand whisking peanut butter, soy sauce, lime juice, sweetener, ginger and garlic together in a bowl.
    • Whisk in the coconut milk. I find adding a bit at a time is the easiest way to do this.
    Hand pouring coconut milk into a bowl of ingredients for making Vegan Peanut Sauce.
    • Thin your vegan peanut sauce with some water (or additional coconut milk, if that's how you roll). Add enough so the sauce is just pourable, but still very thick and creamy.
    Hand whisking Vegan Peanut Sauce together in a bowl.
    • Give your sauce a taste test and adjust any seasonings to your liking.
    • Serve! I like to top my sauce with some peanuts and chopped scallions.
    Bowl of Vegan Peanut Sauce with a spoon in it, cucumber slices in the background.

    Leftovers & Storage

    Leftover vegan peanut sauce will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 2 months.

    How to Serve Thai Peanut Sauce

    Use it as a dipping sauce for veggies, drizzle it on a salad, or try serving it with one of these dishes:

    • Vegan Summer Rolls
    • Tofu Satay
    • Smoky Tofu Dumplings
    • Crispy Baked Spring Rolls
    Hand dipping a cucumber slice into a bowl of Vegan Peanut Sauce.

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Bowl of Vegan Peanut Sauce topped with peanuts and scallions.
    0 from 0 votes
    Print

    Creamy Thai Vegan Peanut Sauce

    This luscious vegan peanut sauce whips up in minutes and tastes just like it came from a Thai restaurant! Perfect for salads or dipping, but also good enough to eat from a spoon!

    Course Dressing, Sauce
    Cuisine American, Thai
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 12
    Calories 109 kcal
    Author Alissa Saenz

    Ingredients

    • ½ cup creamy natural peanut butter
    • 3 tablespoons soy sauce
    • 2 tablespoons lime juice
    • 2 tablespoons maple syrup
    • 1 garlic clove, finely minced
    • 1 teaspoon sambal oelek or sriracha (optional, adjust to taste)
    • 1 teaspoon freshly grated ginger
    • ⅓ cup full fat coconut milk
    • Water, as needed (or additional coconut milk)
    US Customary - Metric

    Instructions

    1. Whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and sambal oelek or sriracha (if using) together in a medium bowl.

    2. Add the coconut milk and continue whisking until smooth.

    3. Thin with water or additional coconut milk until the sauce reaches your desired thickness, adding a tablespoon of liquid at a time.

    4. Taste-test and adjust any seasoings to suit your taste.

    5. Serve.

    Recipe Notes

    Makes about 1 ½ cups.

    Nutrition Facts
    Creamy Thai Vegan Peanut Sauce
    Amount Per Serving (2 tablespoons (1/12 of recipe))
    Calories 109 Calories from Fat 73
    % Daily Value*
    Fat 8.1g12%
    Saturated Fat 3.5g18%
    Sodium 234mg10%
    Potassium 23mg1%
    Carbohydrates 5.5g2%
    Fiber 0.8g3%
    Sugar 3.3g4%
    Protein 3.9g8%
    Calcium 4mg0%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Air Fryer Potato Wedges
    Spicy Tex-Mex Quinoa Burgers »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    74 shares
    • 5