Thai Peanut Sauce (Vegan)

Melissa King Dips, Spreads and Sauces, Recipes

Thai Peanut Sauce.  Who doesn’t love Thai food?  Being vegan, Thai restaurants are a godsend because there is almost always something vegan on their menu.

This healthy vegan peanut sauce tastes just as good as the ones in the restaurants and it’s easy to make at home.  Without the refined sugars or additives. 🙂  If you like this, you may also like my Homemade Sriracha Sauce.

 

Thai Peanut Sauce - My Whole Food Life P

 

We use a similar sauce to make our peanut noodle stir fry.  It’s one of the most popular recipes on my blog. This healthy vegan peanut sauce would also make a great dipping sauce for just about anything.

Thai Peanut Sauce

Thai Peanut Sauce

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Prep Time 5 min Serves 1 cup sauce     adjust servings

A homemade sauce that tastes just like the restaurants!

Ingredients

  • 1/3 cup unsalted creamy peanut butter
  • 1/4 cup orange juice (I juiced an orange for this)
  • 1/4 cup soy sauce, tamari or coconut aminos (if gluten free)
  • 1 tsp red pepper flakes
  • 1 clove of garlic minced (optional)

Instructions

  1. Whisk all ingredients in a bowl very well.
  2. Store in a covered glass jar in the fridge.
  3. I used a small mason jar for this.

by

Recipe Notes

This sauce should be kept in the fridge. It will last a couple of weeks. You may even be able to freeze it. Enjoy!

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64 thoughts to “Thai Peanut Sauce (Vegan)”

      1. Where in the description did it say it was authentic?? It didn't, it said it tastes as good. Perfect response, Melissa! If you don't like it, don't make it. No need for catty comments. I love your site! I've been verging on the edge of veganism for months, but couldn't find recipes that didn't include all the horrible stuff...till now! Thank you, thank you!!!
        Reply
  2. Pingback: Vegan Thai Peanut Sauce | Vegan Recipes & Vegan Dinner Ideas
  3. I'm trying this tomorrow! I bought a bag of mixed greens at the local farmer's market that include bok choy, mustard greens and something else I don't remember and I didn't know how to make them so I think I'll just have them raw withthis dressing! :)
    Reply
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    1. Did your PB have salt in it? You can always add more orange juice to balance out the saltiness. Sorry it turned out like that. :(
      Reply
  6. I don't know what I did wrong. Mine is very, let's say, juicy. I was expecting something that looked more like the photograph. Could it be that there should be more peanut butter? I used 1/3 cup, with 1/4 cup juice and organic tamari, since it is wheat free.
    Reply
    1. Did you use homemade or store bought peanut butter? Maybe if it was store bought, there was added oil to make it more soupy? You can probably add a little more peanut butter to make it thicker
      Reply
  8. I put my PB bottle upside down so I scooped out just the top portion. Turns out it became too thick. Also my OJ was too sweet! I also used less Bragg's liquid amino at the beginning because my PB was not unsalted. The whole thing came out tasting weird.So I started experimenting and added a little rice wine vinegar to a small portion but I didn't like the taste. So I added apple cider vinegar and a little more Bragg's liquid amino and chili flakes and I loved it. Anyway, I am now hooked. I love vinegar so may be it is not for everyone. My 8-yo daughter tasted it and ran straight to the sink and spit it out. LOL! Just want to share but hey it's all about experimenting and making something for yourself that you like.
    Reply
  9. Hi Melissa, After about a week in the fridge my sauce became quite a bit thicker. Did this happen to you to? I just used it in stir fly, it looks and smells okay, but it's just not as creamy as it was when I made it fresh. Any ideas? I hope it's still good.
    Reply
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