Easy Creamy Peanut Sauce (vegan)

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This delicious and easy creamy peanut sauce is one of the all-time best vegan sauces. Peanut sauce goes well with everything. Add it as a dressing on salads, spread in sandwiches, use as a dip with spring rolls or serve as a sauce with grilled tofu, vegan nuggets or veggie cakes. There’s no going wrong with this delicious vegan peanut sauce. 

This Easy Creamy Vegan Peanut Sauce is made using only six main ingredients and a few extra spices to give it an exotic flavour and a hint of Asia. The ground coriander and cumin add a mouthwatering depth of flavour that goes so incredibly well with the peanuts and really maximises the flavours of everything you serve it with. 

What’s great about this Easy Creamy Vegan Peanut Sauce:

  • Just about everything
  • It’s super quick to make – barely takes 5 minutes
  • Easy and only requires 6 main ingredients and a few extra spices
  • Vegan and gluten free 
  • Delicious and goes well with everything from salads to veggie cakes
  • A crowdpleaser
  • Meal prep friendly – keeps for up to 1 week in the refrigerator 

Can I leave out the spices

Yes, you can leave out the spices if you prefer or even use different spices. This recipe is very adaptable to any palate…just another reason why it’s one of my favourites. 

If you choose to leave out the ground coriander and ground cumin, the flavours become less Asian and the peanut flavours become the main focus. No matter how you choose to make this recipe, or what spices you prefer, this sauce turns out amazing every time. 

I like crunchy peanut butter. Can I use that instead?

Yes, you absolutely can. Crunchy peanut butter works just as well in this recipe…the sauce will just be a little less creamy and have that added peanut crunch. I sometimes also like to use half crunchy peanut butter and half creamy peanut butter just to give the sauce some extra crunch when I use it in salads. 

How to serve this Easy Creamy Peanut Sauce

You can serve this vegan peanut sauce with almost anything, but here are some of my favourite ways to use it

  • In sandwiches
  • In wraps
  • As dressing with soy grilled tofu
  • Dip for my easy veggie cakes
  • As a dip with my kidney bean skewers
  • Dip with spring rolls
  • And the list goes on

How to make this Easy Creamy Peanut Sauce

You can make this sauce the super quick way with a blender or you can use a fork to mix it together. Using a fork takes a few minutes longer, but works just as well. 

Making this vegan peanut sauce with a blender:

Pour all the ingredients into a blender and blend until smooth (should take 1 minutes max). Pour the creamy peanut sauce into a clean container and seal with a lid. Keep refrigerated for up to one week. 

Making this vegan peanut sauce using a fork:

Pour all the ingredients into a mixing bowl and use a fork to mix everything together. The peanut butter may be a little hard at first, but just keep working the ingredients together and the consistency will become soft and creamy in no time. 

Pour the peanut sauce into a clean container and seal with a lid. Store in the refrigerator for up to one week. 

Easy Creamy Peanut Sauce (vegan)

This delicious and easy creamy peanut sauce is one of the all-time best vegan sauces. Peanut sauce goes well with everything. Add it as a dressing on salads, spread in sandwiches, use as a dip with spring rolls or serve as a sauce with grilled tofu, vegan nuggets or veggie cakes. There’s no going wrong with this delicious vegan peanut sauce. 
Course Dip
Cuisine Chinese
Keyword vegan
Prep Time 5 minutes
Servings 1 cup
Author Simone – Munchyesta.com

Ingredients

  • ½ cup Creamy Peanut Butter Unsweetened
  • ½ cup Cold Water Filtered
  • 2 tbsp Rice Wine Vinegar
  • 2 tbsp Soy Sauce or Tamari
  • 2 tbsp Maple Syrup
  • 1 tsp Toasted Sesame Oil
  • ½ tsp Ground Coriander
  • ½ tsp Ground Cumin
  • 1 tsp Garlic Powder

Instructions

  • Pour all the ingredients together in a mixing bowl or blender and mix/blend until smooth and combined. 
    Pour the peanut sauce into a clean sealed container and keep refrigerated until use. 

Notes

Keeps for up to one week in the refrigerator. 

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