Easy Peanut Satay Sauce is a versatile, flavour-packed condiment that complements a wide range of dishes. Creamy peanut butter, salty soy, bright lime and a touch of chilli combine to create a sauce that works equally well for dipping, drizzling or tossing through noodles.
This peanut satay sauce is rich and smooth, inspired by flavours I love from Thai restaurants but adapted for home cooking. After many experiments to find the ideal balance, this became my go-to peanut sauce — reliably tasty and simple to make.
Use it for tofu lettuce cups, chicken satay noodles, crispy tofu with zoodles, or as a dipping sauce for chicken meatballs. It’s an easy staple to keep on hand: a single jar of this sauce will lift many weeknight meals.
Key Ingredients
You only need seven pantry ingredients to make this satay sauce without coconut milk. The quantities are in the recipe card at the bottom.
Notes on the main ingredients:
- Peanut butter – I use smooth peanut butter for the creamiest texture. Crunchy works but gives a chunkier sauce. I haven’t tested with natural peanut butter so texture may vary.
- Soy sauce – provides the salty umami backbone. Substitute tamari or a gluten-free soy sauce if needed.
- Honey – adds sweetness and depth. For a vegan alternative, use brown sugar or another liquid sweetener.
- Sesame oil – a small amount adds essential toasty aroma — don’t skip it.
- Garlic – one clove gives a pleasant garlic note without overpowering; adjust to taste.
- Sriracha – or another chilli sauce for heat. Omit for no spice or add more if you like it fiery.
- Lime – fresh lime juice brightens and balances the sauce. It’s the ingredient that pulls everything together.
Step-By-Step Instructions
This sauce is quick and straightforward. A blender or food processor yields the creamiest result; a small bullet blender is ideal for this quantity.
If you don’t have a blender, mince or crush the garlic, combine all ingredients in a jar and shake vigorously. The texture won’t be quite as smooth but the flavours will still shine.
To prepare the sauce, measure all ingredients into the blender and process until completely smooth. That’s it.
If you prefer a thinner consistency for drizzling or tossing through noodles, add a little water and blend again until you reach the desired texture. For dipping, the sauce is perfect as-is.
If you make this recipe, please leave a comment and rating below. Tag your creations on Instagram with @eightforestlane — I’d love to see them.
More dairy-free sauce recipes:
Lemony Garlic Sauce (Whole30, Dairy-free)
Simple Marinara Sauce
Easy Enchilada Sauce
Homemade Vegan Basil Pesto
Easy Peanut Satay Sauce
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Equipment
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bullet blender (or food processor)
Ingredients
- ¼ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 clove garlic peeled
- 1-2 tablespoons sriracha
- juice of 1 lime
Instructions
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Place all ingredients into a blender or food processor and blend until completely smooth.
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Use the sauce as-is for dipping. If you want it thinner for drizzling or tossing through noodles, add a little water and blend until you reach the preferred consistency.
Notes
Nutrition
Nutritional information is an estimate only and may vary based on exact ingredients used.
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