Learn how to make peanut sauce with just 7 ingredients in less than 5 minutes. It’s a delicious, super creamy Thai sauce, made with easy to get ingredients.
The first meal I had in South East Asia last winter was a tempeh satay burger with peanut sauce and it was to die for. I immediately knew I had to share something similar on the blog.
Chicken satay and peanut sauce are popular Thai recipes, but tempeh is a good vegan substitute for chicken, high in protein and also tastes amazing (it’s actually one of my favorite plant-based protein sources). I’ll share a tempeh satay recipe this week, but in the meanwhile, enjoy this amazing sauce, which is great to make all kinds of Asian recipes like Vietnamese spring rolls, salads, noodles or even as a dip.
Besides, my peanut sauce is made with easy to get ingredients, available at your local supermarket and you just need to blend them until smooth, that’s all! This sauce has that savory and sweet flavor, that is so popular in Thai cuisine. It’s also naturally sweetened with dates, my go-to natural sweetener, any other will do though (maple syrup is a great choice as well).
looking for more sauce recipes?
- Homemade marinara sauce
- Healthy barbecue sauce
- Oil-free chimichurri sauce
- Fat-free vegan cheese sauce
- Vegan caramel sauce (3 ingredients)
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
How To Make Peanut Sauce
- Prep: 5 mins
- Total: 5 mins
- about 1 cup (16 tbsp) 1x
- How to
- Vegan, Thai
Servings about 1 cup (16 tbsp) 1x
Learn how to make peanut sauce with just 7 ingredients in less than 5 minutes. It’s a delicious, super creamy Thai sauce, made with easy to get ingredients.
Ingredients
- 1/2 cup peanut butter (125 ml)
- 1/4 cup full-fat coconut milk (65 ml)
- 2 tbsp tamari or soy sauce
- 1/8 tsp cayenne flakes
- 2 Medjool dates
- 1 clove of garlic
- The juice of 1 lime
Instructions
- Add all the ingredients to a blender and blend until smooth.
- Use immediately or keep leftovers in a sealed container in the fridge for 5 to 7 days.
- This sauce goes well with many Asian dishes like tempeh satay, Vietnamese spring rolls, salads, noodles, or as a dip.
Notes
- If you don’t like spicy food, omit the cayenne flakes.
- Medjool dates can be replaced by any natural sweetener you have on hand. Maple or agave syrup work great.
Nutrition
- Serving Size: 1 tbsp
- Calories: 59
- Sugar: 2.8 g
- Sodium: 163 mg
- Fat: 4.3 g
- Saturated Fat: 1 g
- Carbohydrates: 4.2 g
- Fiber: 0.7 g
- Protein: 2.3 g
There are some great advice and recipes on your blog. I can’t stop reading. Do you also make videos?
Hi Richard! Thank you so much 🙂 We made some videos in 2016 and we’d like to make more, but they’re so time-consuming. Have a nice day!
Hi, Sounds delicious! How much maple syrup would you recommend to replace the dates?
Hi Mary! Thanks a lot 🙂 I’ve never made this recipe using maple syrup, so I can’t help you, sorry! I would add it until the sauce is sweet enough for you. Have a nice day!