Easy Peanut Sauce

If you haven’t tried making peanut sauce yet, let me introduce you to your new favorite thing. This super flavorful and easy sauce comes together in 5 minutes, keeps well in the fridge, and is delicious on everything. I love this sauce on steamed or roasted veggies, greens, salads, spring rolls, tempeh, or tofu. This has always been one of the most popular recipes on my blog!

This Easy Peanut Sauce Is:

  • Easy!
  • Seriously flavorful
  • Creamy
  • Super satisfying
  • Quick (5 minutes)
  • Perfect for batch prepping ahead for the week’s meals
  • Delicious on lots of different kinds of meals
  • Easily adjustable to your taste preferences
  • Naturally sweetener-free
  • Naturally vegan
  • Easily made gluten-free
  • A weekly staple!

If you try this delicious peanut sauce recipe, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Easy Peanut Sauce

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Active Time: 5 minutes
Servings 4

Ingredients
 

  • 1/2 cup peanut butter, almond butter, or dry roasted peanuts, 4 oz
  • 1 Tbsp fresh ginger, 0.5 oz
  • 1 clove garlic, pressed
  • 2 Tbsp soy sauce, or tamari for gf
  • 2 Tbsp rice vinegar
  • 1/4 tsp chili garlic sauce
  • 1 lime, juiced
  • 4 oz coconut milk, or water

Instructions
 

  • Blend all ingredients in a small blender cup, or in a small jar with an immersion blender.
  • Add water or coconut milk, a little at a time, to reach desired pourable consistency.
  • Adjust the taste to your liking by adding in more condiments such as chili oil, lime juice, ginger, garlic, or chili paste.

Notes

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Yummy ways to use this peanut sauce:

26 Comments

  1. Pingback: Peanut Sauce Over Veggies & Tofu – Katie's Kitchen

  2. You must be reading my mind! I was just looking at some peanut sauce recipes to convert to BLE friendly versions! Thank you so much.

  3. I love it! This is delicious. I love being able to count as a half a protein and a fat, then I can add 3 ounces of beans. The coconut milk is such a great addition as well! Thank you so much for all your scrumptious recipes.

  4. Pingback: Crunchy Thai Salad w/ Peanut Dressing – Katie's Kitchen

  5. I am just about to begin the BLE boot camp and have been downloading your fantastic recipes.Many thanks for these. Is it possible to freeze this Thai peanut sauce and how long does it last in the fridge?

  6. I am very new to BLE. I’m confused on how much to weigh out for a single serving.

    • You may want to save this one for later, when you’ve gotten some more experience eating this way. This recipe does complicate things a little. I don’t give a weight for a single serving, because it depends on how much water and lemon juice and such you use. That’s why I split the batch into 2 equal containers (and each will be 1 protein serving) or 4 equal containers (and each will be 1/2 of a protein serving). Does that help?

      • Yes, Thank You. I had tried to weigh the entire batch and divided it by 4. I just wanted to make sure I didn’t miss or misunderstand the instructions.

  7. I’m on day 6 of BLE and was so ready for something other than basic meat, veggies, fruit. Stirred this generous portion into 14oz of stir fried peppers, onions, and zucchini, and raining 1/2 protein, shrimp. Next time I’ll use broccoli to really soak up that extra sauce. SO GOOD! can’t wait to try it with your cabbage recipe.

  8. 🥰👏👏yah!

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