Creamy Peanut Sauce Recipe
Vegan Creamy Peanut Sauce Recipe - Flavorful & Versatile! 5-minute prep, pantry-friendly ingredients. Drizzle, dip, or dress! Perfect for noodles, veggies, buddha bowls and more.
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.
Nutrition
Calories: 2412kcalCarbohydrates: 88gProtein: 78gFat: 213gSaturated Fat: 66gPolyunsaturated Fat: 44gMonounsaturated Fat: 90gTrans Fat: 0.03gSodium: 3739mgPotassium: 2470mgFiber: 17gSugar: 39gVitamin A: 444IUVitamin C: 78mgCalcium: 210mgIron: 12mg
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