The BEST Peanut Sauce (Sugar Free)

Peanut sauce is the BEST. If you haven’t tried making it yet, let me introduce you to your new favorite sauce. I love this sauce on steamed veggies and tofu, or I like to thin it and use it as a dressing for a crunchy Thai-inspired salad. You won’t even notice that there’s no sweetener in this delicious flavor bomb. Enjoy!

The BEST Peanut Sauce

1/2 Protein | 1/2 Fat (Optional)
Prep Time: 5 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen


  • 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


  • 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.


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*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

Yummy ways to use this peanut sauce:

  • On a simple stir fry with tofu, tempeh, edamame, or rice
  • On a crunchy cabbage salad w/ mango and fresh herbs
  • On steamed or roasted veggies
  • Drink it (just kidding…)

Storage Tip:

Pre-portion the finished batch into single serving dressing containers for easy use.

Rate This Recipe:


  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. Laura

    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. Helen

    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?

    • I keep mine in the fridge for a week or two, I’ve never tried to freeze it because I eat it so fast! 🙂

  6. Reblogged this on mamabatesmotel.

  7. Julia

    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.

  8. Tammy

    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.

  9. Sam


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