Since we’re entering the season of potlucks and barbecues, it’s time to share my go-to peanut sauce recipe. It’s creamy, savory, a little spicy and totally satisfying.
Bonus? This flavorful sauce is easy to make.
Make some peanut sauce and drizzle it on everything! This peanut sauce also makes a stellar veggie dip. Store-bought veggie dips are notoriously full of preservatives, but not this one.
Watch How to Make Peanut Sauce
Uses for Peanut Sauce
Veggie dip aside, this peanut sauce is wonderful over noodles and served with spring rolls. You can also drizzle it on steamed or roasted vegetables for some extra protein and tons of flavor. It’s great with mango, too!
Recipes Featuring Peanut Sauce
If you’re craving more of a complete meal or eager for more peanutty goodness, check out these recipes on Cookie and Kate.
- Peanut Slaw with Soba Noodles
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
- Summer Rolls with Spicy Peanut Sauce
- Crunchy Thai Peanut & Quinoa Salad
Peanut Sauce Tips
I love this sauce the way it’s written below, but feel free to play around with it.
- For a more traditional Thai peanut sauce, you can substitute coconut milk for the water. This will mellow the other flavors a bit.
- For an extra burst of fresh flavor, add a squeeze of lime juice and/or some chopped cilantro.
- If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.
Please let me know how you like this peanut sauce recipe in the comments! I always love to hear from you.
Peanut Dipping Sauce
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 ⅔ cup 1x
- Category: Sauce
- Method: By hand
- Cuisine: Asian
You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It’s good every which way! Recipe yields about 1 ⅔ cup sauce.
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes, plus more for sprinkling
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
- In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
- Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
- If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!
Recipe adapted from my broccoli rabe peanut soba noodles and peanut-sesame slaw.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.
Storage suggestions: Store this dip in the refrigerator, covered, for up to a week. You may need to whisk it again before serving or wake up the flavors with a little splash of vinegar.