Creamy Peanut Sauce
This creamy peanut sauce is a delicious and versatile flavor bomb that can be whipped up in no time. Whether you’re craving a satisfying dip for veggies and spring rolls, a quick peanut dressing for noodles, or a flavorful sauce for buddha bowls, this recipe will become your new kitchen staple. The best part? You can easily customize it to fit your taste preferences – spicy, sweet, or savory – with a few simple pantry ingredients.
Why You’ll Love This Creamy Peanut Sauce Recipe
- Dip Delight: Craving a satisfying and healthy snack? This sauce is perfect for dipping veggies, spring rolls, or even crackers, adding a creamy peanut punch to your appetizer spread.
- Noodle Nirvana: Turn leftover noodles into a restaurant-worthy dish. Toss them with this peanut sauce for a quick and flavorful lunch or light dinner.
- Buddha Bowl Booster: Ditch the boring bowl. Drizzle this sauce over your buddha bowl for an extra layer of creamy peanut goodness that ties all your ingredients together.
- Spice it Up (or Down): Love a kick? Add a pinch of red pepper flakes for a touch of heat. Prefer it milder? A spoonful of honey will add a touch of sweetness.
- Meal Prep Master: Double the batch and store it in the fridge for a quick and flavorful addition to your meals throughout the week.
- Endless Creativity: This recipe is just the beginning! Once you master the base, experiment with different add-ins like fresh ginger, lime juice, or even a drizzle of sriracha for endless flavor variations.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Creamy Peanut Sauce with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Prep the Aromatics
Mince the shallot, ginger, and chili.
Heat oil in a pan over medium heat. Add the shallot, ginger, and chili. Cook for 3-5 minutes, until softened and fragrant.
Pro Tip: For a milder sauce, remove some or all of the chili seeds before mincing.
Simmer with Coconut Milk
Add the coconut milk and simmer for 3-5 minutes. Remove from heat and let cool slightly (about 15-20 minutes).
In a blender, combine the peanut butter, salt, sesame oil, and the cooled coconut milk mixture. Blend until smooth and creamy.
Finishing Touches
Add the lime juice and blend briefly. Taste and adjust the consistency with more coconut milk if needed.
Allow the sauce to sit for at least 1 hour before serving. This allows the flavors to meld and develop further.
We love to serve the sauce slightly warm, but it’s also great served cold.
Recipe Notes and Expert Tips
This creamy peanut sauce is a flavor bomb waiting to happen, but with a few simple tweaks, you can make it perfect for you in no time. Here’s how to make this recipe your own and turn it into a vegan mealtime staple:
- Creamy is Key: Use a creamy, unsweetened peanut butter for the smoothest texture. Avoid brands with added sugars or oils, which can alter the taste and consistency.
- Nut-Free? No Problem! If you have nut allergies, sunflower seed butter or tahini make excellent peanut-free alternatives. Both offer a nutty richness that complements the sauce beautifully.
- Heat Seeker? This recipe features bird’s eye chili for a kick. Keep the seeds in for maximum heat, or remove some for a milder experience.
- Creamy Dream: For an extra decadent sauce, add a tablespoon of full-fat coconut cream along with the milk. This will boost the richness without compromising the vegan aspect.
- Sweet & Tangy: Want a touch of sweetness to balance the savory peanut butter? A squeeze of fresh orange juice or a drizzle of maple syrup can do wonders.
- Asian-Inspired: Feeling adventurous? Add a teaspoon of soy sauce or a dollop of tamarind paste for a Southeast Asian twist.
- Sauté Slowly: Don’t rush the aromatics! Take your time sauteing the shallot, ginger, and chili. This allows them to release their full fragrance and depth of flavor.
- Cooling Down: Letting the coconut milk mixture cool slightly before blending prevents the peanut butter from separating and ensures a smooth sauce.
- Thinning It Out: If your sauce seems too thick after blending, simply add a splash or two more of coconut milk until you reach your desired consistency.
- Batch it Up! This recipe doubles easily. Make a big batch and store leftovers in the fridge for a quick and flavorful addition to your meals throughout the week.
How to Store Creamy Peanut Sauce
Whipped up a big batch of this amazing peanut sauce? Don’t worry, that flavorful goodness won’t go to waste! Here’s how to store your leftover sauce like a pro, ensuring you have deliciousness on hand for days to come:
- Your refrigerator is your best friend for leftover peanut sauce. Store it in an airtight container for up to one week.
- Divide leftover sauce into smaller portions for easier grabbing and thawing throughout the week.
- For longer-term storage, portion your sauce into freezer-safe containers or zip-top bags. It’ll stay fresh for up to 3 months!
- When you’re ready to use frozen sauce, simply transfer it to the refrigerator overnight. You can also give it a quick thaw in the microwave on low power, stirring occasionally, to avoid scorching.
What to Serve With Creamy Peanut Sauce
Dip a delicious vegan egg roll into a bowl of peanut sauce, and you have perfection—perfect for lunch, appetizer, or light dinner.
It’s insanely delicious when drizzled over a falafel bowl or inside a delicious veggie wrap.
One of my favorite things to dunk in peanut sauce at the moment is vegan chicken nuggets. Oh, my goodness, they are SO good!
More Easy Vegan Recipes for You to Try at Home
If you love this sauce, why not try one of these vegan dips or sauces?
- Buffalo Jackfruit Dip
- Onion Dip
- Spinach Artichoke Dip
- Baba Ganoush
- Cashew Queso
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Creamy Peanut Sauce Recipe
Ingredients
- 1 ¼ cup creamy unsalted peanut butter
- 1 medium shallot minced
- 1 large bird’s eye chili minced
- ½ tablespoon fresh ginger peeled and minced
- ¾ cup coconut milk full fat, plus more as needed
- 1 teaspoon sesame oil
- 1 teaspoon coarse salt
- 2 tablespoons fresh lime juice
- 2 teaspoons neutral oil vegetable or peanut
Instructions
- Mince the shallot, ginger, and chili (remove some chili seeds for less heat if desired).
- Heat oil on medium heat and cook the minced shallot, ginger, and chili in oil for 3-5 minutes until soft and fragrant.1 medium shallot, 1 large bird’s eye chili, ½ tablespoon fresh ginger, 2 teaspoons neutral oil
- Add coconut milk and simmer for 3 – 5 minutes. Remove from heat and allow to cool for 15-20 minutes.¾ cup coconut milk
- In a blender, combine peanut butter, salt, sesame oil, and the coconut milk mixture. Blend until smooth.1 ¼ cup creamy, 1 teaspoon sesame oil, 1 teaspoon coarse salt
- Add lime juice and blend briefly. If needed, adjust the consistency with more coconut milk. Let sauce sit for 1 hour before serving to allow flavors to meld.2 tablespoons fresh lime juice
- Serve sauce slightly warm, or, if preferred, serve cold as a dippoing sauce.
Notes
- Creamy is Key: Use a creamy, unsweetened peanut butter for the smoothest texture. Avoid brands with added sugars or oils, which can alter the taste and consistency.
- Nut-Free? No Problem! If you have nut allergies, sunflower seed butter or tahini make excellent peanut-free alternatives. Both offer a nutty richness that complements the sauce beautifully.
- Heat Seeker? This recipe features bird’s eye chili for a kick. Keep the seeds in for maximum heat, or remove some for a milder experience.
- Creamy Dream: For an extra decadent sauce, add a tablespoon of full-fat coconut cream along with the milk. This will boost the richness without compromising the vegan aspect.
- Sweet & Tangy: Want a touch of sweetness to balance the savory peanut butter? A squeeze of fresh orange juice or a drizzle of maple syrup can do wonders.
- Asian-Inspired: Feeling adventurous? Add a teaspoon of soy sauce or a dollop of tamarind paste for a Southeast Asian twist.
- Sauté Slowly: Don’t rush the aromatics! Take your time sauteing the shallot, ginger, and chili. This allows them to release their full fragrance and depth of flavor.
- Cooling Down: Letting the coconut milk mixture cool slightly before blending prevents the peanut butter from separating and ensures a smooth sauce.
- Thinning It Out: If your sauce seems too thick after blending, simply add a splash or two more of coconut milk until you reach your desired consistency.
- Batch it Up! This recipe doubles easily. Make a big batch and store leftovers in the fridge for a quick and flavorful addition to your meals throughout the week.
