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A jar of peanut butter with a spoon on the side, sliced ginger on a cutting board, and red chili peppers on a kitchen countertop.

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.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Rest Time: 15 minutes
Total Time: 30 minutes
Course: sauce
Cuisine: Asian
Keyword: peanut sauce
Servings: 1 pint
Calories: 2412kcal
Author: Mandy Applegate

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
US Customary - Metric

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: 2412kcal | Carbohydrates: 88g | Protein: 78g | Fat: 213g | Saturated Fat: 66g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 90g | Trans Fat: 0.03g | Sodium: 3739mg | Potassium: 2470mg | Fiber: 17g | Sugar: 39g | Vitamin A: 444IU | Vitamin C: 78mg | Calcium: 210mg | Iron: 12mg
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