Learn how to make peanut sauce in five minutes or less! Sweet, spicy, and nutty, this quick recipe makes for a delicious dip, marinade, or dressing.
Personal Note – Once I realized how much sugar (and gluten) was packed into store-bought peanut sauce, I knew it was time to make my own! This homemade version keeps things simple with natural peanut butter—no added sugar, no weird ingredients, just real, bold flavor. Plus, you can swap in almond butter or sunflower seed butter for a twist. It’s quick, easy, and way better than anything from a bottle!
Peanut Sauce Ingredients
Please be sure to scroll down to the recipe card for the complete details and nutrition information including calories, protein, carbohydrates, saturated fat, fiber, etc.
Note – Authentic Thai peanut sauce is known for its rich, complex flavors tied to Thai cuisine. It’s traditionally made with freshly ground peanuts and coconut milk, while a basic peanut sauce is more versatile and often uses peanut butter. I combined a little of both by incorporating unique ingredients like coconut milk for a creamy, balanced twist.
- Creamy Peanut Butter – Look for no-sugar-added peanut butter for the best results. That way, you can control the sweetness of your sauce and to avoid hydrogenated oils.
- Gluten-Free Tamari – A gluten-free soy sauce alternative, this adds a salty, umami taste. Coconut aminos will also work if you’re looking for a soy-free substitute.
- Sweetener – I use coconut sugar, but honey or maple syrup will also work if preferred.
- Sriracha Chili Sauce – This adds just a touch of heat to balance out the sweetness. Feel free to use any Asian chili sauce you prefer, just make sure to read the ingredients to ensure it is gluten-free.
- Rice Vinegar – This adds a subtle, sweet tang.
Tip – Rice Vinegar is the secret ingredient that helps cut through the creamy, nutty texture, making the sauce lighter and more vibrant. It also enhances the flavor of the other ingredients without overpowering them.
- Flavor Boosters – Minced garlic, grated ginger, and lime juice create a pungent, sweet, tangy taste.
- Warm Water or Canned Coconut Milk – Use this as needed to create a thinner consistency. If you prefer a creamier sauce, use coconut milk instead of water!
How to Make Peanut Sauce
Combine. Add all the ingredients to a medium-sized bowl, and whisk until smooth.
Adjust. Gradually add water or coconut milk, one tablespoon at a time, until the sauce reaches your preferred consistency.
Note – The thickness of the sauce also depends on the thickness of the peanut butter. For a thicker dipping sauce, use about 2 tablespoons of water or coconut milk. Or, if you prefer a thinner salad dressing-like consistency, use closer to 4 tablespoons of water or coconut milk.
Pro-Tip – If the sauce is still lumpy after mixing in the grated ginger and garlic, use an immersion blender and blend until smooth.
How to Use This Sauce
I use this recipe as a dipping sauce, marinade, and dressing with a variety of recipes, and it always tastes great! Some of my favorite pairings include:
- One Pot Thai Peanut Sauce Noodles (If you’re making peanut noodles, you’ll need extra coconut milk to thin out the sauce!)
- Gluten-Free Thai Noodle Salad
- Asian Chicken Salad Wraps or Asian BBQ Pork Wraps
- Spiralized Vegetable Stir Fry
- Vegan Spring Rolls
Common Questions
Yes, you can transfer leftovers to an airtight container, and store them in the refrigerator for up to one week.
Sure! It won’t be peanut sauce, but you can use creamy almond butter if preferred. Just keep in mind that the taste and texture will change slightly.
Peanut satay is a dish made with skewered meat (usually chicken) and a peanut satay sauce. However, peanut sauce is the sauce itself and can be used in a variety of recipes.
More of Our Favorite
Gluten-Free Sauce Recipes
Easy Peanut Sauce Recipe (Refined Sugar-Free)
- Total Time: 5 minutes
- Yield: ¾–1 cup 1x
- Diet: Gluten Free
Description
Skip store-bought options, and make this easy peanut sauce recipe with just eight ingredients in five minutes instead!
Ingredients
- 7–8 Tablespoons natural peanut butter (preferably creamy and no sugar added)
- 1–2 Tablespoons gluten free tamari (to taste)
- 1 Tablespoon coconut sugar or honey
- 1 Tablespoon sriracha chili sauce or Asian chili garlic sauce
- 2–3 teaspoons grated ginger
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 1 teaspoon finely minced or pressed garlic
- 2–4 Tablespoons warm water or canned coconut milk as needed (for a creamier version, use coconut milk)
Instructions
- In a medium bowl, combine the sauce ingredients and whisk until smooth.
- Gradually add water or coconut milk, one tablespoon at a time, until the sauce reaches your preferred consistency. If the sauce is still lumpy after mixing in the grated ginger and garlic, blend it with an immersion blender until smooth.
Notes
Ingredient Tips – Opt for natural peanut butter without added sugar to better control the sweetness and avoid hydrogenated oils. Almond butter or even sunflower seed butter may be substituted.
Consistency Tips – The thickness of the sauce also depends on the thickness of the peanut butter. For a thicker dipping sauce, use about 2 tablespoons of water or coconut milk. For a thinner consistency—great for salads or marinades—use closer to 4 tablespoons or more water or coconut milk. If you’re making Peanut Sauce Noodles you’ll need additional coconut milk to thin out the sauce for the noodles
- Prep Time: 5 minutes
- Category: condiment
- Method: no bake
- Cuisine: Thai
Nutrition
- Serving Size: ¼ cup
- Calories: 198
- Sugar: 6.8 g
- Sodium: 362.1 mg
- Fat: 15.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 10.8 g
- Fiber: 1.6 g
- Protein: 6.8 g
- Cholesterol: 0 mg
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