Peanut Sauce

Here's what you'll be needing for this peanut sauce recipe and why:

• Peanut butter - For that thick, creamy texture and delicious peanut flavour.
• Soy sauce or tamari - For rich and salty depth of flavour
• Sesame oil - For a good kick of sesame flavour and gloss
• Sriracha - To spice things up!
• Lime juice and zest - Fresh flavour, acidity and tang!
• Garlic - A savoury sauce without garlic?? I don't think so! ;O)
• Fresh ginger - For that warming, earthy, fragrant ginger punch!
• Maple syrup - or brown/ coconut sugar A touch of sweet to balance all of the flavours and reduce any harshness.
• Water or coconut milk - To thin as necessary. Either is good. Using water keeps the flavours more vibrant and punchy but peanut sauce with coconut milk is creamier and more mellow.

TOP TIP - If you don't use fresh ginger very often, keep it in the freezer. It stays good for months and months and is grate-able straight from the freezer!

You can make the sauce by hand or use a blender. I prefer using a blender so it's really smooth. And also because I'm lazy and it saves me having to grate the ginger, garlic and lime zest properly. You can just throw it in in chunks when using a blender!

My Peanut Sauce recipe is incredibly easy to make. Here's how it's done in 2 easy steps:

Step 1 - Add all of the ingredients except the coconut milk or water to a bowl or blender and either whisk together until combined or blend.

Step 2- Add coconut milk or water gradually until you get the consistency you need for whatever you will be using the sauce for.

Note that when you whisk it together the colour will be darker and the sauce won't be completely smooth because of the ginger, garlic and zest. If you blend it will become much lighter and will be smooth like in the photo below.

• Make it gluten-free by using gluten-free soy sauce, tamari, liquid aminos or coconut aminos
• Make it sweeter by adding more maple syrup or sugar
• Make it thicker or thinner by adjusting the amount of coconut milk or water you add
• Add chopped cilantro for a burst of flavour and colour
• Add some chopped peanuts for crunch
• Make it more citrusy by using lime juice to thin instead of water or coconut milk
• Use lemon instead of lime
• Make spicy peanut sauce. It's already got a little kick thanks to the sriracha, but feel free to add more or add some chopped fresh red chili.

Make Thai style peanut sauce - Use coconut milk instead of water and add 1 to 2 tablespoons of red curry paste and 1 to 2 tablespoons of cider vinegar or white vinegar instead of the lime. Use sugar instead of maple syrup and omit the sriracha.

Want to make a Vietnamese style peanut sauce recipe? - Add about a quarter cup of hoisin sauce and use sugar instead of the maple syrup.

Storage, Freezing & Reheating Tips

• Prep ahead - Make the sauce and store it in a jar in the fridge. It keeps really well in the fridge for about 7 to 10 days if you made it with water, and about 4 to 5 days if you used coconut milk. It does thicken up as it sits so thin it with a little water or coconut milk when you come to use it.
• Freeze - The peanut sauce can be frozen for up to 2 months. Defrost overnight in the fridge and thin as necessary with a drop of water or coconut milk.

Mixed into:

• noodles, hello peanut noodles (as featured in the pic above)!
• slaw
• Pad Thai
• zoodles

As a dip with:

• my baked tofu triangles (amazingly good!)
• spring rolls
• summer rolls
• Vegan chick'n like my fave Gardein Seven Grain Crispy Tenders
• wraps
• raw veggies

As a dressing, drizzle or marinade in:

• my tofu bowls
• salads like my Peanut Crunch Salad in a Jar
• Tofu or tempeh dishes. Marinade in the sauce then grill, pan-fry or bake.