An easy coconut peanut sauce is a useful and delicious staple in the plant-based repertoire. This delectably rich dressing works well on Asian-influenced salads, cold or hot noodles, rice bowls, tofu and tempeh dishes, and simply steamed green veggies.
I’m all for shortcuts and usually find bottled peanut satay sauce beyond acceptable, even delectable. But when I have all these ingredients on hand (most are staples for me), I enjoy making this luscious peanut sauce or salad dressing.
I call for this dressing as an option here and there throughout the site, so I wanted it to have its own page, short and sweet as it is! This makes about 1 1/2 cups.
- 1/2 cup natural peanut butter (smooth or chunky)
- 3/4 cup light coconut milk
- Juice of 1 lime
- 2 tablespoons tamari or natural soy sauce
- 2 teaspoons grated fresh or squeeze-bottle ginger
- 1/2 teaspoon sriracha or other hot sauce, to taste
- 2 teaspoons agave nectar
- Crushed peanuts or sesame seeds for garnish, optional
- Combine the ingredients in a small mixing bowl and whisk together until completely blended. If the peanut butter is very dense, you might need to use a food processor or blender.
- Transfer to a serving container; a spouted cruet works well. Garnish the top with a sprinkling of crushed peanuts or sesame seeds.
- Use at room temperature as a dressing or sauce. Cover and refrigerate any unused portion.
Amount Per Serving: Calories: 97Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 298mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
Per 2-tablespoon serving. Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
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See more easy vegan sauces and dressings.
Photos above recipe box: Marnya Voronova/Bigstock