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. I whisked it by hand. Just make sure the peanut butter is softened. I keep mine in the pantry, so it was soft, if you keep yours in the fridge, You may need to use a food processor to mix it.
      Reply
    1. It's super easy! Just buy unroasted peanuts and throw them in the food processor. It literally takes 5 minutes.
      Reply
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    1. Yes we used 1/4 cup. I used Organic Shoyu. Maybe tamari is saltier? You could add a little more juice and peanut butter to even it out. Was your peanut butter salted? I used unsalted peanut butter.
      Reply
      1. Ahhh...I think there was salt in the peanut butter. I will try it again :) On another note, thanks for the wonderful recipes.
        Reply
  10. Made this again the other night. We love this sauce. In reading some of the other comments about it tasting salty, I use low sodium soy sauce and it is fine. I cook soba noodles and drain them. Top with the sauce. Top that with a stir fry mixture of onions, fresh mushrooms and fresh spinach. Delicious! Thanks for the recipe Melissa.
    Reply
  13. I've made the peanut noodle stir fry - yum! I love the idea of making the sauce ahead of time and having it ready to go. That will make dinner much faster!!
    Reply
  14. Hi Melissa, And following on from the your answer before, how else could you use this sauce? I can see it with noodles and veg, but I look forward to your other ideas, which I am sure will be excellent :-) Thanks! Happy Halloween :-)
    Reply
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  18. I made this late last week and we did a kind of Asian salad. Last night I used the leftovers with some black bean pasta and lima beans. Both were wonderful!
    Reply

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