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+ servings
5 from 23 votes

Best Vegan Thai Peanut Sauce

by: claire cary

Throw away all your other recipes for Thai peanut sauce, this is the only one you need. This vegan peanut sauce is easy to make, creamy and perfect for salads, as a dip, noodles & more!
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Prep: 5 mins
Cook: 0 mins
Total: 5 mins


  • ¾ cup peanut butter made with just peanuts + salt
  • 3 tbsp low sodium soy sauce or tamari
  • 1-2 tbsp maple syrup
  • 1 tbsp toasted sesame oil omit if you don't want any sesame flavor
  • 2 tbsp rice vinegar
  • ½ cup warm water to thin or more as needed
  • ½ tsp ground ginger
  • 2 small cloves garlic finely minced
  • 1 tbsp lime juice
  • 1/4-1/2 tsp red pepper flakes


  • Finely mince the garlic (I suggest using a garlic press so you don't have any large chunks) and add to a large mixing bowl. 
  • Add all ingredients aside from the water and whisk together until smooth. 
  • Slowly pour in the water until your desired consistency is reached. Start with 1/2 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce.
  • Taste and adjust seasonings as desired. You may want more soy sauce, sweetener or red pepper flakes. Serve with noodle bowls, tofu, tempeh, chicken, stir fries etc!


Once prepared, this peanut sauce will store in the fridge for up to 10 days. Keep it in an air tight container for best result and give it a good stir before serving. 
This recipe is very customizable! You can leave out the sesame oil, make it spicy with extra red pepper flakes or hot sauce, add more sweetener, soy sauce, and make it as thick or as thin as you like!
Different brand of peanut butter have different amounts of salt. If you find the sauce is too salty, add a touch more veggie broth to cut the saltiness a bit, or add more spice or sweetness to balance it out.
Serving: 3tbsp / Calories: 203kcal / Carbohydrates: 11g / Protein: 8g / Fat: 16.3g / Fiber: 2.1g / Sugar: 6g

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