This peanut sauce recipe combines creamy, nutty peanut butter with rich and savory soy sauce, fresh lime, a touch of sweetness, and a subtle hint of spiciness.

The recipe is inspired by Southeast Asian flavors; it’s easy to make without cooking, and you can use it to level up your meals, from bowls and salads to skewers and noodles.

creamy peanut sauce in a bowl

You’ll love our peanut sauce recipe because it’s quick and easy to make; there’s no need to cook it, it’s dairy free and we use pantry staples that are easy to find in Western supermarkets.

The sauce is so creamy and tasty that you’ll want to drizzle it on everything!

You can use it as a sauce in peanut noodles, drizzle on Buddha bowls and grilled tofu, or as a dipping sauce for air fryer tofu, spring rolls, and veggies.

Our recipe is inspired by Thai cuisine and differs from Indonesian satay sauce.

Unlike satay sauce, our Thai peanut sauce is not cooked, and there is no coconut milk.

You can whisk the ingredients together in a bowl, or if you want it extra smooth, you can use a blender.

You can expect an ultra-creamy, rich, nutty sauce with hints of freshness, sweetness, and spiciness.

Peanut noodles with scallions
A bowl of peanut noodles with creamy peanut sauce, scallions, and crispy onions.

Ingredients & Substitutions

Ingredients for peanut sauce

Quantities are in the recipe box at the bottom of the page.

Peanut butter

We recommend using 100% pure peanut butter. Read the label; it’s best if it says 100% peanuts.

Many brands cut the peanuts with poor-quality oils, sugar, and emulsifiers that aren’t the best for us.

You can use smooth peanut butter or chunky peanut butter. If you use chunky, we recommend blending the peanut sauce.

You can substitute almond butter for peanut butter, but the flavor will change. You can also use half tahini and half peanut butter to add a mild sesame taste to the sauce.

Soy sauce

Soy sauce adds a rich, savory flavor to this recipe. You can use regular or low-sodium soy sauce.

Substitute tamari or coconut aminos for soy sauce to make the recipe gluten-free.

Lime juice

Fresh lime juice adds freshness and lightens the richness of peanut and soy sauce.

Substitute rice vinegar for lime juice.

Sugar

Brown sugar adds sweetness and helps balance the rich, savory flavor. We think sugar is necessary in this recipe; however, if you are on a sugar-free diet, please leave it out.

Alternatively, substitute coconut sugar, palm sugar, maple syrup, or agave syrup for brown sugar.

Fresh garlic

Grated garlic, just a touch, adds a mild, garlicky, and zesty flavor that is perfect with the rest of the ingredients.

Fresh ginger

Ginger is for freshness. We recommend grating it finely.

Sriracha sauce

Sriracha sauce, or any other spicy sauce, add a spicy kick to this creamy peanut butter sauce recipe.

Substitute Tabasco sauce, hot sauce, red pepper flakes, or chili powder for sriracha.

Buddha bowl with peanut sauce
A buddha bowl with juicy mango, crispy veggies, whole grain rice, grilled tofu, and creamy peanut sauce.

How to make peanut sauce

Add all ingredients to a blender – a food processor works too but a blender makes it smoother. We recommend grating the ginger and garlic.

Note: You can also make peanut sauce by hand. In this case, add all ingredients to a small bowl and whisk until combined. In this case, the sauce won’t be as smooth as the one made with a blender.

peanut sauce in a high speed blender

Blend until you reach your desired consistency and texture. Taste and adjust for lime juice and sugar.

Note: The sauce has a strong flavor and is best served with something else.

Peanut sauce in a white bowl with a spoon

Variations

Tahini peanut sauce

sesame noodles with tahini peanut sauce

You can make tahini sauce by substituting creamy tahini for half the peanut butter. Here, we also add sesame oil to boost the sesame flavor.

This sauce is unbelievably delicious and balanced. Try it with sesame noodles; we are sure you’ll love it!

Make it by blending:

  • 3 tablespoons tahini
  • 3 tablespoons peanut butter
  • 4 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar or lime juice
  • 2 tablespoons sugar or maple syrup
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • 2 teaspoons sriracha sauce or hot sauce
Sesame noodles sauce with peanut butter in a high speed blender

Serving suggestions

This easy peanut sauce recipe is excellent for dipping, drizzling, or using as a sauce for noodles and pasta. Here are some recipes with it:

Also, it goes well with pickled red onions, finely chopped green onions, fried onions, and sesame seeds.

Questions

Is Thai peanut sauce the same as Satay?

Satay sauce, bumbu kacang, or sambal kacang, is an Indonesian sauce made from roasted or fried peanuts, coconut milk, soy sauce, tamarind, galangal, garlic, and spices.

The sauce is generally cooked for a few minutes to allow the ingredients to meld. It’s often served with chicken satay.

Thai peanut sauce doesn’t exist in Thailand and is an American invention.

In Thai food, you’ll often find ground peanuts on dishes, accompanied by a squeeze of lime, a sour sauce, a spicy sauce, and sugar.

But these ingredients are not combined into a peanut sauce. Our peanut sauce recipe uses Thai flavors to create a Thai-inspired peanut sauce.

Creamy peanut sauce and a silver spoon

Storage

Make ahead: You can make this peanut sauce recipe about a week in advance, so it’s excellent for meal prep.

Refrigerator: Keep it in an air-tight jar in the fridge for 5 to 7 days. The sauce dries out after a couple of days, so you might want to stir in a dash of water or a squeeze of lime before serving it.

Freezer: We don’t recommend freezing this recipe.

More sauce recipes

If you love creamy sauces, find more easy condiments here:

More Asian-inspired dishes

creamy peanut sauce

Peanut Sauce

By: Nico Pallotta
5 from 4 votes
This peanut sauce recipe combines creamy, nutty peanut butter with rich and savory soy sauce, fresh lime, a touch of sweetness, and a subtle hint of spiciness.
The recipe is inspired by Southeast Asian flavors; it's easy to make without cooking, and you can use it to level up your meals, from bowls and salads to skewers and noodles.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6 people
Course: Dressing & Sauces
Cuisine: American, Thai-Inspired

Equipment

  • Blender

Ingredients

  • ½ cup peanut butter
  • cup soy sauce low-sodium, or tamari sauce
  • 3 – 4 tablespoons lime juice fresh
  • 2 tablespoons brown sugar or maple syrup
  • 1 – 2 teaspoons sriracha sauce or hot sauce
  • 1 small clove garlic grated
  • 1 teaspoon ginger grated

Instructions 

  • To a blender, add ½ cup peanut butter, ⅓ cup soy sauce, 3 – 4 tablespoons lime juice, 2 tablespoons brown sugar, 1 – 2 teaspoons sriracha sauce, 1 small clove garlic (grated), and 1 teaspoon ginger (grated).
    Note: You can also make peanut sauce by hand. In this case, add all ingredients to a small bowl and whisk until combined. The sauce won't be as smooth as the one made with a blender.
    peanut sauce in a high speed blender
  • Blend until you reach your desired consistency and texture. Taste and adjust for lime juice and sugar.
    Peanut sauce in a white bowl with a spoon

Notes

Nutrition information is an estimate for 1 serving of peanut sauce out of 6 servings.
STORAGE
Make ahead: You can make this peanut sauce recipe about a week in advance, so it’s excellent for meal prep.
Refrigerator: Keep it in an air-tight jar in the fridge for 5 to 7 days. The sauce dries out after a couple of days, so you might want to stir in a dash of water or a squeeze of lime before serving it.
Freezer: We don’t recommend freezing this recipe.
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Nutrition

Calories: 155kcal, Carbohydrates: 10g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 190mg, Dietary Fiber: 1g, Sugar: 6g, Vitamin A: 5IU, Vitamin B6: 0.1mg, Vitamin C: 3mg, Vitamin E: 2mg, Vitamin K: 0.1µg, Calcium: 20mg, Folate: 26µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 47mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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