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!
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.
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Notes
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.