This Five Minute Peanut Dipping Sauce is FREAKING AWESOME! It’s great as a dressing for salads, dipping sauce for your favorite veggie spring rolls, or drizzling on top of rice and veggies.
All you need are 5 ingredients, 5 minutes of your time and that cheap ass blender that sits in your cabinet and never gets used.
I want to know how this turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #shaneandsimple.
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Five Minute Peanut Dipping Sauce
A delicious and easy asian inspired peanut dressing. Perfect for salads, veggie spring rolls and drizzling on top of rice and veggies. Requires only five ingredients and five minutes.
- Prep Time: 2 mins
- Cook Time: 3 mins
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Units
Scale
- ½ cup all natural peanut butter (that means just peanuts and maybe a little salt)
- ⅓ cup water
- 2 ½ Tbsp. low-sodium soy or tamari sauce
- 2 Tbsp. REAL maple syrup
- 1 ½ Tbsp. apple cider vinegar
- 1 clove of garlic
Instructions
- Add all ingredients to a blender and process until smooth and creamy.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 59
- Sugar: 1.8 g
- Sodium: 192.7 mg
- Fat: 4.3 g
- Carbohydrates: 3.7 g
- Fiber: 0.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg
I love the simplicity. Next time I’ll start with 1/2 cup of water as I think 1/3 cup left it too thic. Also may cut back on the garlic. Very good though.
Well, I just made this to put on my brown rice and quinoa veggie bowl this evening. I was in a hurry and didn’t measure anything – just eyeballed the ingredients. Also, used Coconut Aminos since I don’t have soy sauce or tamari. Used my immersion blender and I now have a *delicious* peanut sauce – couldn’t resist eating a big spoonful. LOL!
Thanks for another homerun!
I love a peanut sauce but the fat content is too much for my low-fat regime. Instead I use a peanut powder (Like Naked PB) – all the flavor, none of the fat. I just add enough water to get the consistency of peanut butter then the rest of your ingredients. I don’t miss the fat in this version.
Would this also work with almond butter instead of peanut butter?
Absolutely.
Winning my husband over to this way of eating one recipe at a time! Shane for the win!
It’s all about progress:)
Hi Shane,
thanks for another great recipe. I am looking to stockpile some sauces that I can freeze and then quick defrost and put !over a bag of frozen veggies. How do you think this sauce would hold up in the freezer?
Thanks again for all of your recipes. I could not have switched to plant-based eating successfully without them!
Ann
Hi, Ann, and thank you for the kind words. You should have no problem freezing. I never do but mainly because it doesn’t last long enough. LOL!
Super tasty!! One of the best I’ve had. Just added some red curry paste as my dad loves some spice. This will be my go-to from now on as it’s so simple and flavorful. Thanks!
Thank you for these recipes. Would you kindly recommend a substitute for maple syrup? I find it clashes with the other ingredients, somehow. Or is it necessary for texture? Thanks.
Agave or honey would be your best bets.
Hi Shane – I have now used this delicious recipe on sauteed kale over brown rice, and I also put it on a roasted sweet potato with a sprinkle of chopped peanuts. It has become one of my favorite sauces. Next, I’ll try it on noodles or even salad!
This was amazingly delicious!! So quick and easy.
Excellent!
Thank you, Debbie!
Fantastic! Thanks Shane, you’ve won me over. Looking forward to using this sauce going forward!
That’s great, Jimmy! It’s for sure a fave in our house as well. Sometimes just that and rice. 🙂
This is so amazing!!! I served it over brown rice pad thai noodles and broccoli. I can’t wait to make it again and again!!! Thank you Shane!!! I can barely wait to make more of your recipes!
Thanks so much, Becky! I’m glad you liked it and it’s one the faves around our house. Hope you’ll try more recipes and let me know what you think. Also, please be sure and leave a star rating if you don’t mind. It really helps me in the world of Google searches:) Blessings!!!
Gladly Shane!!!
Thank you!
Sounds very tasty! 🙂 …am thinking that putting a tiny bit of chili powder or sriracha sauce in it would give this a little kick? what say you? …thinking it would be yummy! LOL
I would say go for it!
Would this be okay without soy or tamari? Neither of those agree with me.
Honestly, I’ve never tried without either but sure it would taste good. Maybe try coconut aminos. I’ve heard that works well too.
Sauteed veggies (carrots, onions, red peppers, kale) with garlic and ginger in my Instant Pot. Topped with 1/2 pound whole wheat spaghetti, 1/2 of your Peanut Sauce and 1-1/2 cups water. Cooked under pressure for 4 minutes, then topped with chopped nuts and green onions. Having the Peanut Sauce ready to go was a nice time saver. Especially good because I was cooking at work. It was great!
Vicky, that sounds awesome! Thanks so much for sharing and love it when people make things their own. Can’t wait to try this!!!
I made this this morning and it’s now my new go to peanut sauce., replacing the fly by the seat of my pants method I’ve used for quite a while. I’m going to have us tonight drizzled over roasted cauliflower and udon noodles. Thanks!
Thanks, Denise! So glad you enjoyed it and thanks for reaching out. Blessings.
Big YUM!