This creamy peanut dipping sauce packs a savory and sweet punch, with the option for a little spice too! Use as a dipping sauce, drizzle, marinade, or sauce – this easy peanut sauce is cost-effective, dairy-free, vegan, and utterly delicious!
Recently, I’ve shared a few of my favorite versatile ‘sauce’ recipes, like this Mango Sweet Chilli Hot Sauce and Avocado Cilantro Dip. Finishing up the trifecta of dip indulgence is this creamy peanut dipping sauce.
Once again, this recipe is ridiculously simple to make. If you have a blender or food processor then it’s basically as simple as chucking everything in and blending till smooth. No blender? Then you can use a whisk and do things the old fashioned way.
This peanut butter sauce is amazing as a peanut sauce for spring rolls. You can also use it for drizzling over noodles and veg, using as a marinade, and turning into a salad dressing. Plus, there are lots of little tweaks so that you can customize this peanut butter sauce to your own taste buds.
I actually originally included this dip as part of my Pick n’ Mix summer rice paper rolls post, where it was (and still is) one of my absolute favorite options serving as a peanut sauce for summer rolls and spring rolls of all varieties. However, because I usually use this dip alongside the other two mentioned above, I tend to leave this dip spice-free; apart from the heat from the ginger.
For even more of a Thai peanut sauce, you can of course add in some heat. In fact, I make a few suggestions below depending on the level of heat wanted. I’ve also kept this recipe vegan, which means no fish sauce in this dip!
Within this post, I’ll take you through the ingredients and substitutions for this recipe, how to make the peanut dipping sauce, storing, and serving suggestions (which are plenty). Oh, and did I mention that this sauce literally takes minutes to make?!
- Peanut butter – I use homemade peanut butter which puts me 100% control in the ingredients added (just ONE ingredient!). If using store-bought then I’d suggest a natural, unsweetened version. Otherwise, it may be too sweet.
- Soy sauce – Use low sodium if preferred. For a gluten-free option then use Tamari instead. I haven’t tried it but coconut aminos may also be an option that could work well.
- Lime juice – You could also use lemon juice if that’s all you have available. It’s best to use fresh for superior flavor.
- Maple syrup – If you aren’t vegan then you may also use honey, instead. Coconut sugar may also work – however isn’t something that I have tried.
- Ginger – adds lovely flavor and heat to the sauce without being too spicy.
- Sesame oil – For flavor as well as mouthfeel. Oil also helps to thin the sauce and more can be added to turn this into a salad dressing.
- Warm water (optional) – to thin the peanut sauce to the desired consistency. You could also use coconut milk.
Check below for a list of optional add-ins and recipe notes.
How To Make Peanut Sauce
Begin by peeling the ginger and grating.
Next, place all of the ingredients apart from the warm water into a small food processor or blender. Blend until smooth and creamy. Alternatively, use a whisk.
It’s best to add the salty element in increments. I suggest using half and then tasting and increasing, as needed.
To thin the sauce, add warm water or coconut milk by the spoonful until you reach the desired consistency.
When ready then you can serve this vegan peanut sauce immediately or transfer to an airtight container and place in the fridge.
How To Store
This peanut dipping sauce will last well in the refrigerator for 5-7 days kept in an airtight container. The sauce may separate slightly over time, so mix well before serving again.
How To Serve
As I’ve mentioned above, this peanut butter sauce is perfect for serving as a dipping sauce for rice paper rolls and spring rolls. It also works well to drizzle over roasted veggies or tofu skewers. Spoon into noodle dishes – like this Thai Inspired Salad in a Jar Recipe and stir-fry dishes. Thin into a sauce for pasta dishes or even use it as a marinade for protein.
I love to have this dip on the table as part of a summer party platter with fresh vegetables, toasted pita, tortilla chips, and Seeded Crackers. Let me know in the comments what are your favorite ways to use this easy peanut sauce.
For more condiments and ‘sauce’ recipes, look no further. I have several recipes that you may like, including:
- DIY Simple Homemade Ketchup Recipe
- How To Make Mustard: Homemade Mustard DIY
- 5 Ingredient Simple Homemade Mayonnaise
- How to Make Chili Oil
- Rainbow Hummus 6 ways
- Gluten-free Muhammara Dip (Roasted Red Pepper Dip),
- Simple Spinach Yogurt Dip (Borani),
- Smoky Eggplant Dip (Baba Ganoush).
If you give this Peanut dipping sauce recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Simple Peanut Dipping Sauce
- 1/3 cup natural peanut butter I use homemade
- 1 tablespoon Soy sauce or GF tamari or coconut aminos
- 1-2 tablespoon lime juice or lemon juice
- 1 tablespoon maple syrup or honey, if not vegan
- 1 tablespoon sesame oil
- 1/2 tablespoon fresh grated ginger
- dash of hot water to thin add more if needed
- To garnish crushed peanuts
- For heat stir in some chili/cayenne powder OR chili flakes, or some chili oil
- Peel and grate the ginger.
- Place all of the ingredients apart from the warm water into a small food processor or blender and blend until smooth. Alternatively, use a whisk.
- It’s best to add the salty element in increments.
- To thin the sauce add warm water or coconut milk by the spoonful and mix until to reach your desired consistency.
- When ready then you can serve immediately or transfer to an airtight container and place in the fridge.
How To Store
- This peanut dipping sauce will last well in the refrigerator for 5-7 days kept in an airtight container. The sauce may separate slightly over time, so make sure to mix well before serving again.
- Instead of using water to thin the sauce down, you can add in coconut milk for more Thai flavor. This works particularly well when making this as a thinner sauce rather than a thick dip.
- For heat: There are several options that you have. You could simply add in some red pepper flakes for larger bits of heat within this vegan peanut sauce or stir in some cayenne or chili pepper powder for heat throughout. Alternatively, drizzle the dip with homemade chili oil.
- People have different preferred levels of ‘saltiness’. For that reason, I suggest adding a dash of soy sauce, to begin with, and increasing, as preferred. The amount I’ve specified in this recipe is my favorite amount, but this may be too much for yourself. The salty flavor will also differ depending on what ingredient you use (tamari vs. soy vs. coconut aminos).
- When storing the sauce in the fridge for a few days, I’ll usually add a splash of extra lime juice or vinegar, like rice vinegar. This helps to freshen up the flavors again.
- You can use a handheld whisk rather than a blender/food processor.
- Add different amounts of oil, water, or coconut milk depending on how thick you want this peanut butter sauce to be. For a dressing, I usually add extra neutral oil and a little coconut milk sometimes. For a thinner sauce, I’ll add some splashes of coconut milk, and as a peanut sauce for summer rolls I’ll usually use some warm water to thin.