Easy Peanut Sauce Recipe

Nothing gets my culinary self as excited as finding a recipe that’s versatile, effortless, and uses ingredients I usually keep on hand at all times. And this recipe for easy peanut sauce, submitted to the Food52 site by Phoebe Lapine, is one such discovery.

This easy peanut sauce calls for all pantry items, among which I count the fresh ginger and garlic: I always have a chunk of the former in my fridge (where it keeps for weeks and weeks) and a head of the latter (preferably pink) on my counter. Only the lime juice requires a bit of foresight on my part, but it’s optional (it was a commenter’s suggestion, one I absolutely agree with) and lemon juice can also do in a pinch.

Mini Cookbook of Vegan Staples

How to use your easy peanut sauce

It is also the easiest thing to make: all you need is a small mixer or blender to whizz together the ingredients, thin the mixture with a little bit of water, and there you have it, a boldly flavorsome peanut sauce that you can:

  • Toss with some noodles, perhaps adding some minced scallions, grated carrots, and cilantro for color and vitamins,
  • Dollop onto a bowl of brown rice with some mushrooms and sweet potatoes,
  • Use as a dip for crudités (think sticks of carrot, cucumber, or kohlrabi, radishes of any color…),
  • Serve as a sauce alongside grilled skewers of (organic) chicken, (sustainable) fish, or (ethically sourced) shrimp,
  • Drizzle over a plate of steamed or roasted vegetables (think broccoli, green beans, bok choy, any kind of leafy green)…

And the best part is, you can make this sauce ahead of time — say, on the weekend — and keep it in the fridge for a couple of weeks, ready to roll whenever you need to put together a quickie meal or a satisfying snack.

Join the conversation!

Have I convinced you to adopt peanut sauce into your repertoire, if it isn’t in there already? And how are you most tempted to use it?

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Easy Peanut Sauce Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Makes about 300 ml (1 1/4 cups).

Easy Peanut Sauce Recipe


  • 120 grams (1/2 cup) all-natural, smooth peanut butter
  • 60 ml (1/4 cup) soy sauce (use gluten-free tamari if needed)
  • 1 to 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey, rice syrup, or other liquid sweetener
  • 1 to 2 teaspoons chili sauce, such as Tabasco or sriracha, to taste
  • 1 thumb-size piece fresh ginger, peeled and sliced
  • 1 clove garlic, peeled


  1. In a food processor or blender, combine all the ingredients and process until smooth, scraping down the sides of the bowl as needed.
  2. Add 2 to 4 tablespoons water and process again until you get a creamy, coating consistency to match the intended use -- thicker to use as a dip, thinner to dress noodles.
  3. If not using immediately, cover and refrigerate. After refrigerating, the sauce will have thickened and you'll probably need to whisk in a touch more water to give it the consistency you want.
  • Mmmm it’s been a while since I’ve made peanut sauce, but I’ve been resistant because it requires so many ingredients. I have all of these ingredients in my pantry, though, so I think I’ve run out of excuses! I love the idea of using it as a dip raw carrots and celery. I’m looking forward to trying it!

  • Cheeb

    Clotilde,this is delicious. I made it for lunch today and my meat loving husband ate his first vegan noodles and loved them. The peanut sauce smelled so good neither of us could resist. I added chopped green onion tops, Thai basil leaves and a spritz of lime juice to mine. Pablo ate his plain and said he would eat it again. This is the true test of his limits on vegan experiments I attempt,usually solo. Many thanks for the new sauce…ch

  • Mmm… love peanut sauce. I like a little fish sauce in mine, too.

    • A little fish sauce sounds like a great addition indeed for omnivores!

  • judi

    Brilliant. I love gado gado but the recipe I use for the peanut sauce takes a bit of time. Shall try with this. And your noodles suggestion. Thank you so much. Especially for posting when you have a new baby in the house!

    • I wasn’t familiar with gado gado, so thanks for the introduction! Do you have a recipe to share?

      • judi

        More a list than a recipe! Put some or all of the following on a large platter and serve it with a bowl of the peanut sauce. Shredded white cabbage, cooked carrots, spring onions, new or waxy potatoes, prawn crackers, hard-boiled eggs, cucumber, tomatoes, bean sprouts, haricots verts. My mouth is watering!

  • Mary Frances

    I love how versatile and delicious peanut sauce is. It doesn’t seem too hard to make either! Thanks for sharing!

  • Annabel Smyth

    This looks good. I think I’d add a little fish sauce if I didn’t want a vegan dish. And stir it through “slow-fried” vegetables (cooked slowly in a frying-pan, taking up to 45 minutes if there are root vegetables, and stirred frequently), as often I stir hummus through them.

    By the way – for busy mothers and lazy cooks, you can get (at least, you can in the UK) cubes of frozen grated ginger which you can keep in your freezer, and also garlic (which I don’t use). And bottled lime juice as one would never have a fresh lime on hand when wanted.

    • Love the sound of those slow-fried vegetables, Annabel! And I guess you could make your own frozen grated ginger, too, when you have time to spare.

  • This sounds really good, I will try it today. I buy a large piece of ginger, grate it and keep it in the freezer in one of those trays that is like an ice cube tray, but has larger cells for baby food, so that each lump is a tablespoonful.

    • That sounds really handy. Does the ginger hold together well enough that you can unmold the cubes and transfer them to a freezer bag once completely frozen?

      • I fill half the cells with ginger and the other half with Jamie Oliver’s curry paste and leave them in it. I am sure if you pushed the ginger down to compress it a bit, it would stick together and you’d be able to store it in a bag. Good luck.

        • Susan Welch

          Other ginger-freezing tricks I have tried when purchasing large quantities of fresh ginger [great deals at the Asian market…] are grating it fresh and freezing the whole lot in a thin, flat layer in a plastic bag – easily breaking off a piece as needed – or even just putting the whole root in a bag in the freezer as is: the skin scrapes off easily and it can be grated still frozen.

          Can’t wait to try this sauce as I was planning to make fresh spring rolls tonight!

        • Thank you! Do you have a link to the curry recipe you use?

          • http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/#Tqerk6TB3MZGMDUC.97

            I usually make the rogan josh paste. I haven’t tried the
            others. Recently, I have been making mushroom curry with it.


            I also make this curry sauce and freeze it in portions, (4).
            The recipe is from “Happy Days with the Naked Chef”, and the one on his web
            site is a little bit different. From the original recipe, I would add 1 tsp of
            fenugreek seeds and a whole tin of coconut milk to the sauce, not the partial
            tin that he suggests online. Add the tomatoes to the sauce and freeze. It’s pretty instant to use from frozen and I would melt it and then throw in a piece of frozen salmon or some cooked chicken or the vegetables Jamie uses, or just mushrooms. I serve it with boiled rice, mango chutney and a dollop of yoghurt, topping off with a generous portion of fresh chopped coriander.

            Living in rural France, I find it difficult to buy fresh chillies, so use red ones I buy in a jar.

            I have a good green curry recipe adapted from a Ken Hom recipe trying to copy one I used to buy from a stall in Camden Sunday Market. Sometimes
            I make it with chicken and firm potatoes, or roasted butternut squash,
            chickpeas and green beans (halved) or mangetout (for colour). I’ll email it to
            you. I have made the green curry paste myself lf, but now I’ve found a great
            Kurdish shop in Albi that sells most of the Middle Eastern, Japanese and Indian spices that I need, and I buy it ready prepared. I suppose I could continue to make it myself and freeze it in the same container as the ginger and Jamie’s curry paste.

          • Thank you!

  • Sara Davies

    I make a very simple, 4-ingredient version of this all the time – with equal parts (by volume) of natural pb, tamari, and mirin, and half a part sriracha. So easy and no blender required. This tossed with soba noodles and some thinly sliced/shaved veggies as become one of our go-to hot weather meals.

  • Alecta

    Sounds delish! I buy garlic in a large jar, chopped in olive oil. It keeps for over a year (assuming I hadn’t used it up). I do use fresh garlic for some things, though, still.

    • And I imagine the olive oil it’s kept in is quite lovely to use as well!

  • paul_cs

    I made this today, and had some on cold soba noodles for lunch. it was fantastic! one thing I’d note is that I didn’t need to use a blender, the sauce came together just fine through stirring with a spoon. I did use all natural peanut butter which is soupier; maybe that’s why.

    • Great to hear, Paul, thank you! The blender is handy to chop the ginger and garlic finely, but you could do it by hand also.

  • Joanne Wallin

    Clothilde, I made this today and it is delicious! I served it with soba noodles and vegetables (red bell pepper, grated carrot, and cucumber, and cilantro. Thank you!!

  • Allen Dodson

    Just made this, used it as a sauce on the plate with broiled salmon and collard greens…and it was fantastic. There are a number of African stews with chicken and greens that are cooked with a peanut sauce, I’ll try that soon!

  • Haniya Ahmad

    Can’t wait to try this sauce as I was planning to make fresh spring rolls tonight! islam quotes
    on life

  • Catherine Rutherford

    Hello Clotilde
    I made your Easy Peanut Sauce with one variation. My son has a peanut allergy so I replaced the peanuts with 2/3 cup of roasted cashews. I could just of easily have used almonds or sunflower seeds. The result was great and enjoyed by all.

  • Amy Vonk

    I think this would be divine with zoodles!

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