This spicy peanut sauce can be used as a dipping sauce for spring rolls, drizzled over lettuce wraps, or used to make delicious peanut noodles. Made with just a few simple ingredients and no special equipment, this sauce whips up in minutes, plus it's packed with flavor!
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❤️ This recipe is
- vegan
- easily made gluten-free.
- quick and easy!
🧾 Ingredients and substitutions
- Peanut Butter - I like to use creamy peanut butter, but you can also use crunchy.
- Soy Sauce - or Tamari or Bragg's Liquid Aminos.
- Rice Wine Vinegar - you can also use apple cider vinegar or white vinegar.
- Agave Nectar - to add a little sweetness
- Sesame Oil - for flavor.
- Garlic Chili Sauce - or siracha for spice. (optional - omit or reduce if you want a less spicy sauce.)
- Water - to thin out the sauce a little. Adjust the amount to desired thickness.
- Fresh Ginger Root - minced for flavor. You can omit it if you don't have any.
- Fresh Garlic - for flavor. (optional)
🥄 Instructions
- Add all of the ingredients to a bowl or measuring container and stir with a fork or small whisk. Stir for about 1-2 minutes until all of the ingredients are incorporated and it becomes a smooth sauce. (It may seem to separate at first, but keep stirring and it will turn creamy. Be sure to add the water to this recipe, it helps the sauce get creamier.)
- Use as a dipping sauce, salad dressing, or noodle sauce.
- Sprinkle with crushed peanuts if desired.
👩🏻🍳 Serving suggestions
- Use as a dip for tofu spring rolls, tofu fries, crispy fried tofu, or fried cauliflower.
- Drizzle over my easy vegan lettuce wraps.
- Use it in place of teriyaki sauce in my teriyaki noodle recipe for delicious peanut noodles.
🍞 Can I make it gluten-free?
Yes, just be sure to use gluten-free soy sauce like Tamari or even Bragg's Liquid Aminos instead of traditional soy sauce.
🥡 Storage
Keep the spicy peanut sauce in the fridge in a sealed glass jar for up to 2 weeks.
🌟 More vegan sauces
📌 Be sure to follow me on Pinterest for new vegan recipes!
A quick and easy way to make your own homemade vegan peanut sauce for spring rolls and noodles.
- 1/2 cup peanut butter
- 1/4 cup water
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons agave nectar
- 1 tablespoons garlic chili sauce (adjust for spice level as needed)
- 2 cloves garlic minced (optional)
- 1 teaspoon fresh ginger root minced (optional)
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Add all of the ingredients to a bowl or measuring container and stir with a fork or small whisk. Stir for about 1-2 minutes until all of the ingredients are incorporated and it becomes a smooth sauce.
-
Use as a dipping sauce, salad dressing, or noodle sauce.
-
Sprinkle with crushed peanuts if desired.
- The sauce may seem to separate at first, but keep stirring and it will turn creamy.
- Be sure to add the water to this recipe, it helps the sauce get creamier.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
OMG! This stuff is so good, I could drink it! I made it to go with your summer rolls but had some left over that I poured over noodles. It's amazing both ways.