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If you’ve never made Peanut Sauce from scratch it's one of my favorite versatile sauces to use as a dip, dressing, or marinade. It’s quick, easy, and packed with creamy, nutty goodness.

An easy Peanut Sauce recipe in a jar with a spoon lifting some up.

Falling hard for homemade Peanut Sauce

I love how versatile this peanut sauce recipe is, and that I can whip it up in minutes and use it in a dozen different ways; toss it on noodles, drizzle over a big crunchy salad, serve it as a dip for anything from Spring Rolls to Chicken Kabobs. It’s also a total lifesaver on busy nights, and my kids are obsessed—they dip everything in it and always ask for more. It’s one of those recipes that just makes everything taste better. Homemade sauces always taste better and are better for you!

Make sure to try my Ranch Dressing, Mango Salsa, Teriyaki Sauce, and Hummus!

How to make Peanut Sauce:

Combine: In a bowl, combine all of the ingredients and whisk until smooth.

Serve: You can use this easy peanut sauce recipe as a dip, spread, salad dressing, or drizzle it over Spring Roll Bowls, Yum Yum Bowls, or Poke Bowls. Or use it to make my favorite Peanut Noodles!

Two images showing how to make peanut sauce by whisking all of the ingredients in a bowl until smooth.

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5 from 10 votes

Peanut Sauce

Author: Lauren Allen

If you’ve never made Peanut Sauce from scratch, prepare to be amazed! It’s quick, easy, and packed with creamy, nutty goodness. Use it as a dip, dressing, or marinade.

Prep: 5

Total: 5

Servings:

Equipment

Mixing bowl

Ingredients

▢ 1/2 cup creamy peanut butter*, (129g)
▢ 1/4 cup low-sodium soy sauce, , or tamari (60mL)
▢ 3 Tablespoons rice vinegar, (45mL)
▢ 2 1/2 Tablespoons honey, (53g), or granulated sugar (31g)
▢ 2 1/2 Tablespoons sesame oil, (38mL)
▢ 1 teaspoon fresh ginger, (2.7g), grated
▢ 3 cloves garlic, , minced
▢ 2 Tablespoons chili oil*, (30mL), for mild or add more for extra heat

Instructions

Whisk together all ingredients until smooth (or use a food processor).
½ cup creamy peanut butter*, ¼ cup low-sodium soy sauce, 3 Tablespoons rice vinegar, 2 ½ Tablespoons honey, 2 ½ Tablespoons sesame oil, 1 teaspoon fresh ginger, 3 cloves garlic, 2 Tablespoons chili oil*
Uses: Dip for fresh spring rolls, crispy air fryer tofu or veggies. Drizzle sauce over Asian chicken salad, spring roll bowls, poke bowls, yum yum bowls or coating for peanut noodles.

Notes

Yield: Makes about ¾ up.

Chili Oil: Could substitute 1-2 teaspoons Sriracha, sambal oelek or chili paste.

Peanut Butter: Could substitute tahini, for nut free version.

Make Ahead Instructions: This sauce can be made ahead of time and kept in an airtight container in the fridge for up to a week. Reheat in a saucepan over medium to low heat.

Freezing Instructions: Pour in a freezer safe bag or container and store in the freezer for up to two months. Let thaw completely in the fridge overnight before reheating.

Nutrition

Calories: 193kcal, Carbohydrates: 10g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Sodium: 357mg, Potassium: 128mg, Fiber: 1g, Sugar: 7g, Vitamin A: 0.1IU, Vitamin C: 0.4mg, Calcium: 13mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.