Vegan Peanut Sauce Recipes

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

EASY VEGAN PEANUT NOODLES

Steps:

• In a small saucepan, combine all the sauce ingredients.
• Heat over low heat until bubbly.
• Bring about 1/2 a pasta pot of water to a boil.
• Add the noodles and cook per package instructions
• Microwave frozen veggies per package instructions (or add frozen veggies to the boiling pasta water if you do not want to microwave)
• Drain completely, stir in sauce, and serve.

5-INGREDIENT PEANUT SAUCE

Steps:

• To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
• Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
• Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.

EASY PEANUT SAUCE

Steps:

• Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2.
• If using PB2 powder, reconstitute according to package instructions.
• I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
• Combine all the sauce ingredients in a bowl and whisk together until smooth.
• If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
• Serve as a dipping sauce for spring rolls and wraps, over noodles, or as a salad dressing. It is perfect as a stir fry sauce as well.

THAI PEANUT SAUCE

Steps:

• Using a Microplane, grate the ginger and set aside.
• In a small bowl, combine all the ingredients EXCEPT the water. Using a whisk or an immersion blender, whisk the ingredients together until a thick, uniform sauce is formed.
• Add water, as needed, until you have reached desired consistency. This will vary depending on your desired use.*
• Serve immediately with spring rolls or over salad or noodles. Store in an airtight container in the refrigerator for up to 5 days.

HEALTHY VEGAN PEANUT SAUCE

Steps:

• Add all ingredients to a blender jar, starting with only half the amount of water. Blend to create a smooth consistency, adding more of the water if needed.
• Try some of the peanut butter sauce and adjust with more cayenne, soy sauce or lime juice as needed.
• Serve as a thick dip for raw veggies or crackers (topped with crushed peanuts) or thin it out more to pour over Pad Thai salad, Buddha bowls, Asian noodles and tofu dishes.
• This Thai peanut butter sauce should be stored in an airtight container in the fridge where it keeps well for up to a week. It can also be frozen and thawed at your convenience.

VEGAN PEANUT SAUCE

Steps:

• Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug.
• Whisk until smooth.
• Garnish with some crushed peanuts (optional) and serve.

PEANUT SAUCE RECIPE

Steps:

• Place all the ingredients in a large blender and blend until smooth
• Scrape the sides of the blender and stir, making sure all the ingredients are completely mixed
• Store in an airtight container in the refrigerator until you are ready to use it. It taste best when fresh - use it within 3-5 days

EASY VEGETABLE STIR FRY WITH CREAMY PEANUT SAUCE

Steps:

• Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
• Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
• Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
• Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
• In a wok or large pan heat the oil until it starts smoking.
• Add the garlic, ginger, onion, sugar snaps and baby corn.
• Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
• Stir it well for about 4-5 minutes.
• Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
• Make sure it's all nice and creamy. Add a little more water, if not!
• Add some peanuts.
• Let it simmer for another 3-5 minutes.
• Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
• Done!

VEGAN THAI PEANUT SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts.
• Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy.​ Serve warm or at room temperature. The sauce will thicken as it cools.