This quick and easy vegan 3-minute Peanut Sauce recipe is simply the best and can be used as a dipping sauce, salad dressing, for noodles, crispy tofu, and many other Asian dishes! It is creamy, spicy, absolutely delicious, and perfect to make ahead with simple pantry staples!
a bit of water or coconut milkuntil the desired consistency is reached
Simply place all the ingredients for the peanut sauce in a blender (or in a bowl or jar) and then blend (or whisk or shake with the lid closed) until it is smooth and creamy. Add some water or coconut milk until the desired consistency is reached. (Use less water or coconut milk if you serve the peanut sauce as a dip or use more if you serve it as a salad dressing).
Spiciness: If you like the peanut sauce spicier, use more sriracha or sambal oelek. Optionally, you could stir in some more sweet chili sauce instead, about 2-3 tablespoons. Since the chili sauce is sweet as it is, you can skip the agave syrup.
Syrup: Feel free to use your favorite syrup, such as agave syrup, maple syrup, coconut blossom syrup. Normal white or brown sugar will probably work too, but I find sticky syrup makes the best consistency.
Storage/Shelf Life: The peanut sauce can be stored in a sealed glass, jar, or bottle for up to 1 week in the refrigerator. It will taste even better the next day once all the flavors are absorbed. If the sauce becomes too thick as it cools, simply stir in a little more water or coconut milk to desired consistency. You could also warm it gently in the microwave or over low heat on the stovetop to make it more liquid again.
Freezing instruction: For longer storage, the sauce can be frozen and thawed if necessary.
Serving suggestions and further information on this recipe can be found in the blog post above!