Healthy Vegan Peanut Sauce
Easy 5-minute vegan Thai peanut butter sauce that’s whole food plant-based, sugar-free and secretly healthy! Perfect for any stir-fries, veggie dishes, tofu, summer rolls or to serve traditionally as a Pad Thai peanut sauce. Easy to make gluten-free and as spicy as you like!
Ingredients
- 2 tbsp natural peanut butter
- 2 tbsp soy sauce low-sodium if needed
- 2 tbsp lime or lemon juice
- 2 tsp ginger grated
- 2 cloves garlic
- 3 dates pitted
- ½ tsp cayenne or red chili flakes
- ¼-½ cup water 60-120 ml
Instructions
- Add all ingredients to a blender jar, starting with only half the amount of water. Blend to create a smooth consistency, adding more of the water if needed.
- Try some of the peanut butter sauce and adjust with more cayenne, soy sauce or lime juice as needed.
- Serve as a thick dip for raw veggies or crackers (topped with crushed peanuts) or thin it out more to pour over Pad Thai salad, Buddha bowls, Asian noodles and tofu dishes.
- This Thai peanut butter sauce should be stored in an airtight container in the fridge where it keeps well for up to a week. It can also be frozen and thawed at your convenience.
Notes
- If you’re strictly gluten-free, swap the soy sauce for tamari.
- Instead of water, you can use some creamy coconut milk for a different flavor and some added calories. Any other plant-based milk works, too.
- For some more spiciness, you can add vegan Thai chili paste to the mix!
- You can use powdered instead of fresh ginger and swap the dates for any vegan sweetener such as maple or agave.
- If you’re not working with a good-quality blender, make sure to soak and drain your dates first.
- You can choose between lime and lemon juice or swap this component altogether for a spritz of rice vinegar.
Nutrition
Calories: 77kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 371mg | Fiber: 2g | Sugar: 4g