Peanut Sauce (Vegan) Recipe

Combine peanut butter and liquids

In a medium bowl or the jug of a blender, add 1 cup creamy peanut butter and 1 cup unsweetened coconut milk (or water). Whisk or pulse briefly until the mixture is smooth and no large peanut butter lumps remain.

Add seasonings

Add 3 tbsp low-sodium soy sauce (or tamari), 2 tbsp maple syrup, 2 tsp rice vinegar, and 2 tbsp fresh lime juice to the peanut-coconut mixture. Stir or blend until evenly incorporated.

Aromatics and spices

Stir in 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp sesame oil, 1 tsp sriracha, and 1 tsp ground cumin. Mix thoroughly. If using a blender, pulse 3–4 times to combine the aromatics into the sauce.

Adjust texture

If the sauce is too thick, whisk in hot water, 1–2 tbsp at a time, until you reach your desired consistency for dipping (thicker) or drizzling (thinner). Start with 2 tbsp and add up to 4 tbsp if needed.

Season to taste

Taste and adjust seasoning: add 1/4 tsp fine sea salt and a pinch (about 1/8 tsp) black pepper. If it needs more acidity, add up to 1 tsp more lime juice or 1/2 tsp rice vinegar. If you want it sweeter, add additional maple syrup 1/2 tsp at a time.

Transfer the sauce to a serving bowl. For a smoother, silkier texture, strain briefly through a fine-mesh sieve or blend on high for 15–20 seconds.

Garnish (optional): sprinkle 2 tsp chopped cilantro, 1 tsp toasted sesame seeds, and 1 tbsp thinly sliced green onion over the sauce.

Storage: Store in an airtight container in the refrigerator for up to 5–7 days. If the sauce thickens when chilled, stir in 1–2 tbsp warm water to loosen before serving.