Let me introduce you to a simple, flavorful sauce made from pantry ingredients: peanut sauce.

This sauce looks ordinary. But the creamy combination of flavors can transform a dish from drab into fabulous.

Once you taste peanut sauce you’ll find multiple ways to eat it. I’ve listed ten ways to get you started. Use your imagination and creativity for even more ways.

10 Ways to Serve Peanut Sauce

Veggie Dip: Dip cucumbers, carrots, celery, jicama, and other fresh vegetables.

Pasta Sauce: Thin with coconut milk or pasta cooking liquid and toss with cooked rice noodles or pasta.

Dipping Sauce for Fresh Spring Rolls: Wrap leftovers—vegetables, tofu or tempeh–plus shredded carrots, cucumber strips, and fresh herbs in rice wrappers.

Asian-Style Salad: Toss with napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and cilantro.

Wraps: Spread on a flour tortilla or collard wrap stuffed with vegetables and tofu. Serve extra sauce for dipping.

Veggie Drizzle: Drizzle over roasted or steamed vegetables.

Veggie Power Bowls™: Drizzle over a bowl of cooked quinoa, baked tofu cubes, roasted broccoli, and microgreens. Top with chopped peanuts and cilantro.

Broccoli Salad: Toss with finely chopped broccoli or broccoli slaw, sliced green onions, chopped red bell pepper, and cilantro.

Stir Fry: Stir into stir-fried vegetables and tofu just before serving.

Sweet Potato Topping: Drizzle over baked sweet potatoes topped with sautéed kale.

Food Prep Tips

Make peanut sauce at the beginning of the week and use it in a variety of ways throughout the week.

The next week try a different sauce such as Sesame Ginger Dressing or Avocado Dressing.

Substitutions

This peanut sauce is incredibly flexible.

Peanut allergy? Substitute almond or cashew butter.

Nut allergy? Substitute sunflower butter.

No chile-garlic sauce on hand? Substitute sriracha, cayenne, or red pepper flakes.

No fresh ginger? Substitute powdered ginger.

No sugar? Substitute maple syrup or stevia.

Need it to be sugar-free? Reduce the lime juice and omit the sugar.

No tamari or soy sauce? Substitute Bragg’s Liquid Aminos, coconut aminos, or salt to taste.

Don’t have a blender? Finely grate the ginger and whisk the ingredients together.

Peanut Sauce
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Peanut Sauce

Make this versatile and flavorful sauce to use as a dipping sauce for veggies or fresh spring rolls. Drizzle on broiled tofu, baked sweet potatoes, or bowl meals.
Prep Time10 mins
Course: Sauce
Cuisine: Asian
Keyword: condiment, sauce
Servings: 16 tablespoons
Calories: 55kcal
Author: Heather Reseck

Ingredients

  • ½ cup natural peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons coconut sugar or granulated sugar
  • 2 tablespoon gluten-free tamari or soy sauce
  • ¾ inch peeled fresh ginger
  • 1 teaspoon chile-garlic sauce or sriracha to taste
  • 1-3 tablespoons water

Instructions

  • Process peanut butter, lime juice, sugar, soy sauce, ginger, and chili-garlic sauce in a blender until smooth. Taste and adjust seasoning.
  • Thin with water to desired consistency as needed. Makes about 1 cup. Store in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
  • It will thicken when cold. Thin with water as needed before serving.

Notes

Variations:
Substitute ¼ teaspoon ground ginger for the fresh ginger.
Add 1-2 tablespoons cilantro or 1-2 green onions before blending.
Substitute 2 tablespoons sweet chile sauce for sugar and chile-garlic sauce.
Substitute almond butter for peanut butter.
Nut-Free: Substitute sunflower butter for the peanut butter.
Sugar-Free: Decrease lime juice to 2 tablespoons. Omit sugar.
Thin with coconut milk instead of water.
Substitute a pinch of cayenne or red pepper flakes for the chile-garlic sauce.
 
Ways to Serve Peanut Sauce
Veggie Dip: Dip cucumbers, carrots, and celery.
Pasta Sauce: Thin with coconut milk or pasta cooking liquid and toss with cooked rice noodles or pasta.
Dipping Sauce for Fresh Spring Rolls: Wrap leftovers—vegetables, tofu, tempeh plus shredded carrots, cucumber strips, and fresh herbs in rice wrappers.
Asian-Style Salad: Toss with napa cabbage, red cabbage, shredded carrots, red bell pepper, green onions, and cilantro.
Wrap: Include in a flour tortilla or collard wrap stuffed with vegetables and tofu.
Veggie Drizzle: Drizzle over roasted or steamed vegetables.
Veggie Power Bowl™: Drizzle over a bowl meal of cooked quinoa, baked tofu cubes, roasted broccoli, and microgreens. Top with chopped peanuts.
Broccoli Salad: Toss with finely chopped broccoli or broccoli slaw, sliced green onions, chopped red bell pepper, and cilantro.
Stir Fry: Stir into stir-fried vegetables and tofu just before serving.
Sweet Potato Topping: Drizzle over baked sweet potatoes topped with sautéed kale.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg