This Plant-Based Whole30 Peanut Sauce is the perfect condiment to elevate salads, bowls, stir-fries, or even just for dipping veggies. It’s creamy, tangy, slightly sweet, and is super quick and easy to make. Make a batch on the weekend and enjoy it throughout the week for easy and delicious meals.
Tips:
Use all-natural peanut butter with just one ingredient: roasted peanuts (and maybe salt). I store my peanut butter in the fridge to make it last longer. Peanut butter straight from the fridge will be very thick, so briefly heat it until runny to make it easier to mix the sauce.
Try almond butter, sunflower seed butter, or tahini for a peanut-free alternative.
How to Use:
This peanut sauce can be used as a salad dressing (it would go great with a Thai-flavored salad!), a marinade for tofu or tempeh, a dipping sauce for veggies, or as a stir-fry sauce with tofu or tempeh. Try it on our Thai Kale Salad with Crispy Tempeh, Pad Thai, or a curried chickpea salad. This sauce is very versatile, so use it however you like! If you’re feeding a family of 3+ people, you may want to double the sauce if you’d like to use it in multiple dishes throughout the week.
Ingredients
- 1/4 cup peanut butter
- 2 tbsp coconut aminos
- 2 tbsp lime juice
- 1 garlic clove grated
- 1 tsp grated fresh ginger
- pinch of red pepper flakes
- 1 tbsp water or more as desired to thin sauce
Instructions
- WHISK together peanut butter, coconut aminos, lime juice, grated garlic, grated ginger, and red pepper flakes in a small bowl.
- ADD water 1 tablespoon at a time to thin the sauce. The sauce will thicken more in the fridge, so you may need to add more water later if storing the sauce.
- USE immediately or store covered in the fridge for up to a week.
