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 2/3 cup sauce.
3/4 cup creamy peanut butter
1/4 cup rice vinegar
1/3 cup reduced sodium tamari or reduced-sodium soy sauce
1 to 2 medium cloves garlic, pressed or minced, to taste
1/4 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.
▸ Nutrition Information
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