The Best Peanut Sauce


Have you ever had a sauce so good you wanted to drink it? This is one of those sauces.


This vegan gluten free Thai-inspired peanut sauce is the best. Every time I make it I do a little happy dance. It’s all the things you want in a peanut sauce.


All of the ingredients in this blend together to create a beautiful sauce that you will want to put on everything.


This sauce is quick and easy. No blender required .Simply add all the ingredients to a bowl and whisk!


How to use it:

Create a thinner texture and use it as a salad dressing.

Dipping sauce for veggies, dumplings, and summer rolls.

In noodle dishes and stirfry's

Peanut veggie tofu scramble

Crispy baked peanut butter tofu

On Buddha bowls

To keep the sauce completely soy free omit the splash of Tamari/liquid aminos and stick with coconut aminos.


If you have a peanut allergy almond butter is a great substitute.


You are in charge of the thickness of the sauce. Add as much or as little water as you prefer depending on how you want to use the sauce.


It may look like a lot of ingredients for a simple peanut sauce but believe me when I tell you it is worth it for a quality peanut sauce.


The Best Peanut Sauce

Vegan | Gluten Free | Soy Free Option | Peanut Free Option


Ingredients:

1/2 cup peanut butter (creamy or crunchy)

2 tbsp coconut aminos*

1 tbsp sesame oil

1/2 tbsp rice vinegar

1/2 tbsp lime juice

1+ tbsp chili garlic sauce

1 large clove garlic minced

1/2 tsp grated ginger

Maple syrup or agave to sweeten (about 1 tbsp)

Splash of Tamari or liquid aminos*

Hot water to thin


Instructions:

1. Combine all peanut sauce ingredients in a small bowl. Create desired texture by whisking hot water slowly. I like my peanut sauce pourable but not thin like a salad dressing (unless I'm using it as one).

2. Taste and adjust flavor as desired. I like my peanut sauce spicy. I typically add 2+ tablespoons of chili garlic sauce.


Notes:

I use coconut aminos because I don’t like the taste of soy sauce. I use a splash of Tamari or liquid aminos to balance out the sweetness of coconut aminos but I find that using 2 tablespoons of it is too strong for me. If you like the flavor of soy sauce by all means use that instead.

You can use garlic powder and ground ginger instead of fresh. Start with half the recommended amount and adjust from there.


If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!