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This quick and easy peanut sauce is the perfect compliment to your noodle, rice and vegetable stir-fries or even cold noodle salads. Made with just four ingredients with instructions on using powdered and smooth peanut butter! There's no need to spend money on store-bought sauces when you have this sauce on hand!
Sometimes all you have on hand is powdered peanut butter. Which is how this recipe was thought of in the first place as I found myself wanting some peanut noodles and I had no actual peanut butter, but I had the powder, and well there ya go.
No story about my grandma, I promise.
This peanut sauce goes perfectly with my simple air fried tofu, as well as a tasty replacement dressing for my shaved brussels sprouts salad!
🍲Ingredients
You can swap soy sauce with coconut aminos or tamari for a gluten-free option.
You can use regular peanut butter or even almond butter, but be aware that the color will be different.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - In a dish suitable for mixing, add soy sauce and maple syrup and give it a whisk.
Step Two - Add in the peanut butter powder and corn starch and whisk again until everything is dissolved and well incorporated.
💡Extra Tips
- If using regular peanut butter, you may need to use a little water to thin out the sauce and could probably even skip the cornstarch!
- You can substitute the maple syrup for agave or regular sugar. I do not recommend sugar substitutes like stevia due to possible flavor changes. You are more than welcome to try it out yourself and let me know how it goes!
- Experiment with other seasonings! Cumin, garlic, onion and ginger would be amazing add ons to this sauce!
- Add some spice if you can handle it! Common spices include: Siracha, gochujang, gochugaru, or even just a little black pepper.
- Keep in the fridge for up to 7 days. Can be frozen for up to 3 months.
- Enjoy on rice noodles cold or warm.
- Serve with your favorite roasted veggies
- Marinate some tempeh for a different take on vegan bacon.
❓Frequently Asked Questions
This is due to the peanut butter that you are using. Try using an oil free peanut butter or even a peanut butter than contains only peanuts. This will keep your peanut sauce from being oily.
Most peanut butters contain oil. Oil can cause separation between solids and liquids. Simply use an oil-free peanut butter next time, however for current problems, try adding a bit of water and giving the sauce a whisk or a shake, it should come back together nice and smoothly.
Peanut sauce can absolutely go bad over time. The recommended time frame of keeping a peanut sauce in the refrigerator is around 5-7 days. Typically, it will start to lose flavor by the 5th day.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
📖 Recipe
Vegan Peanut Sauce
Equipment
- Small bowl
Ingredients
- ½ cup soy sauce
- ¼ cup maple syrup
- 1 Tablespoon Rice vinegar
- 2 Tablespoons Peanut butter powder*
- 1 teaspoon cornstarch*
- 1 teaspoon Sesame oil
Instructions
- In a small bowl add soy sauce and rice vinegar.½ cup soy sauce, 1 Tablespoon Rice vinegar
- Then add in the rest of the ingredients and whisk until smooth.¼ cup maple syrup, 2 Tablespoons Peanut butter powder*, 1 teaspoon cornstarch*, 1 teaspoon Sesame oil
- Serve however you wish!
Notes
- Vegan
- Gluten-Free: use Tamari.
- Soy-free: use Coconut Aminos
- If using regular peanut butter: skip the cornstarch and use water to thin if needed.
- Sugar Substitutes: can use Agave or regular sugar. I don't recommend substitutes like Stevia simply because of possible flavor changes. Feel free to try it and report back! Another option would be to skip the sugar entirely.
- Peanut Butter substitute: Can't have peanut butter or don't care for it? Try Almond butter!
- Add ons: You can add in any seasonings you'd like, some possible options are - Cumin, Onion powder, Garlic Powder, Ginger or even something spicy like Siracha.
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