Jump to Recipe
Since we’re entering the season of potlucks and barbecues, it’s time to share my go-to peanut sauce recipe. It’s creamy, savory, a little spicy and totally satisfying.
Bonus? This flavorful sauce is easy to make.
Make some peanut sauce and drizzle it on everything! This peanut sauce also makes a stellar veggie dip. Store-bought veggie dips are notoriously full of preservatives, but not this one.
Watch How to Make Peanut Sauce
Uses for Peanut Sauce
Veggie dip aside, this peanut sauce is wonderful over noodles and served with spring rolls. You can also drizzle it on steamed or roasted vegetables for some extra protein and tons of flavor. It’s great with mango, too!
Recipes Featuring Peanut Sauce
If you’re craving more of a complete meal or eager for more peanutty goodness, check out these recipes on Cookie and Kate.
- Peanut Slaw with Soba Noodles
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
- Summer Rolls with Spicy Peanut Sauce
- Crunchy Thai Peanut & Quinoa Salad
Peanut Sauce Tips
I love this sauce the way it’s written below, but feel free to play around with it.
- For a more traditional Thai peanut sauce, you can substitute coconut milk for the water. This will mellow the other flavors a bit.
- For an extra burst of fresh flavor, add a squeeze of lime juice and/or some chopped cilantro.
- If the sauce too thick for your purposes, simply thin it out with some additional water or coconut milk or lime juice.
Please let me know how you like this peanut sauce recipe in the comments! I always love to hear from you.
Peanut Dipping Sauce
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- Author: Cookie and Kate
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 ⅔ cup 1x
- Category: Sauce
- Method: By hand
- Cuisine: Asian
5 Stars4 Stars3 Stars2 Stars1 Star
4.5 from 135 reviews
You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It’s good every which way! Recipe yields about 1 ⅔ cup sauce.
Scale
Ingredients
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes, plus more for sprinkling
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
Instructions
- In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
- Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
- If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!
Notes
Recipe adapted from my broccoli rabe peanut soba noodles and peanut-sesame slaw.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Be sure to use gluten-free tamari, not regular soy sauce.
Storage suggestions: Store this dip in the refrigerator, covered, for up to a week. You may need to whisk it again before serving or wake up the flavors with a little splash of vinegar.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
By Kathryne Taylor
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
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Reader Interactions
Comments
Donna Joy Hays
This was awful
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I’m sorry you didn’t love this one. What didn’t you like, Donna?
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Hannah
I loved this! It tastes just like the restaurant’s that is near me. I did a little veggie plate and small salad. I thought it was best with little bell peppers. This will become a staple at my house now. Thank you!!
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Tamara Kirson
Kate, this was scrumptious! We put it on baked tofu and wow! We can’t wait to try it on angel hair pasta and on chicken, too. Thanks for a super tasty and easy recipe!
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You’re welcome, Tamara! I’m glad you loved it.
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Eric Henry
Wow! I literally cannot believe that you thought this was awful. I’ve eaten a lot of peanut sauce and this probably wasn’t the best one I’ve ever had but it is definitely one of the better. My family had fried tofu with peanut sauce from my favorite Thai restaurant yesterday and everyone loved it. This was universally praised as significantly better.
I agree about a squirt of lime.
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I’m happy you love it, Eric!
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Laurie
loved this! added a squeeze of fresh lime too for an extra zip!
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John
This was awesome!
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Donna
Love! Love! Love! Love! Love!
Soooo delicious! Would like to pour it over noodles, chicken, Asian dishes, my fingers, etc! Great recipe! Thanks for sharing!Reply
Terry
I recently purchased your cookbook as I want to add more vegetables and vegan options to my diet. I am not one to follow recipes to the letter as I am creative and can’t leave anything alone. I also have wheat/wheat gluten and dairy intolerances so I am always tweaking recipes. That being said, I made your peanut sauce. The flavors are balanced and this sauce does not have the ‘peanut butter’ flavor as some do. This peanut sauce recipe is by far the best I have found so far. Because of my issues I substituted gluten free soy sauce and cut the amount in half to cut the salt and added a hint more water. I used it on the roasted broccoli dish from the cookbook and the next day on a basic salad. It was AWESOME. I will be using this for my spring rolls as well. Oh… I also used a teaspoon of sambal instead of the red pepper flakes. Thank you!
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Angela
This was the saltiest sauce I’ve ever tasted, and honestly, I had to throw it all away. I tried so hard to alter the recipe once it was made to make it edible, but the aftertaste was absolutely horrific.
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Anne
Very strange Angela, since there is no salt as an ingredient in the ingredient list. You must have used things with salt in it.
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Laura Smith
I think this might be caused by the Soy Sauce. In the recipe, it’s mentioning reduced sodium. I’d say try a different soy sauce. ¯\_(ツ)_/¯
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Charlotte Norris
I tried your granola and loved it! Also like your pantry staples list and can’t wait to try the dressings, hummus and peanut dip! Nice work…I’m bookmarking your site in my head.
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Cee
I used raw tahini instead of peanut butter. The lime juice and cilantro really made it pop, it was so good! I made fresh spring rolls for an appetizer, but the dip was so good I ended up having enough to spoil my appetite for dinner.
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stephanie
delicious! i followed the recipe exactly but found that it tasted a little too vinegary and not as spicy as i wanted, so i added more peanut butter and about a tablespoon of red pepper flakes and it was much better! i used seasoned rice vinegar so that may have been why it tasted a little off, but all in all, great recipe thank you!!
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Megan Reimer
So so yummy!! Thank you for the recipe!!
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Janna
Not good. Too much vinegar. Way too tangy.
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Mariam
Good
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Stephanie
Love love love this recipe!!
I changed only a couple things. I used 2 T of maple syrup instead of the honey, added a little extra fresh ginger, and a little more red pepper flakes. Yum yum!Reply
Fan
This sauce is awesome! We use it as a dipping sauce for our summer rolls and drizzle for rice bowls. I have to use almond butter because my daughter has a peanut allergy. I generally use less honey, add 1-2 Tbsp of dark sesame oil, and always a good quality soy sauce —Kikkoman or San-J. Everyone always asks for the recipe. Love your website and book!
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Thank you for sharing, Fan! I’m happy you can make this work for your family.
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Laura
I agree with some others, far too vinegary. I added about twice the amount of peanut butter, and a load of chilli, and it almost balances it out. Start with half the vinegar then add to taste!
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Amber L
I made this without the vinegar (didn’t have any) and thought it was delicious! It was a great dip for some veggie potstickers.
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Laura Lont
This sauce is the best thing I have tasted all year ! We were blown away by how delicious it is! Thank you
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Eda
This is honestly the best satay sauce recipe I’ve EVER made! Thankyou so much for this recipe
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Hannah
I loved this! It tastes just like the restaurant’s that is near me. I did a little veggie plate and small salad. I thought it was best with little bell peppers. This will become a staple at my house now. Thank you!!
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You’re welcome, Hannah! Thank you for your review.
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Linda
This was perfect and just what I was looking for. I left out the tamari as I just wanted plain fried tofu like you get in a Thai restaurant. I used it to top a salad and added peanut sauce. It was delicious! What is the best way to store leftovers? Thank you!
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Hi Linda! I have a note on how to store and liven it up in the recipe notes. t
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Linda
Hi, my original comment was for the baked tofu recipe, not the peanut sauce. I guess I skipped to the wrong page! I wanted to know the best way to store the tofu and how long it will last after baking. Thank you!
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Hi Linda! It should keep for a few days in an airtight container. I suggest gently reheating on the stove or you can in the microwave as well.
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Kerry O
If using non-reduced sodium soy sauce I would drastically reduce the amount you use – maybe by half. I looooove this recipe but was way too salty when I used regular ole’ soy sauce.
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Allison Porter
Delicious! Even my husband who usually hates peanut sauce loves your recipe.
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Brendan
Can you freeze it. How long can you store it.
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Hi! I haven’t tried freezing it, so I’m not quite sure.
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Alicia
I really enjoyed making this, and it’s delicious. Now for it to rest overnight and a tofu stir fry on Monday. I followed your on Insta!
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Amy
Super salty. Try using only 2 Tulsa soy sauce and 1/3 cup honey. I had to add a half cup honey to make this even out.
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I’m sorry you didn’t love it. You can use reduced sodium next time and that should help.
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Kevin
My 13 yr old daughter wanted to be a vegetarian after Christmas. I have made several recipes from your list. This sauce is one of our favorites. I used it with your oven roasted crispy tofu with some rice noodles and broccoli…our favorite Chinese takeout place has lost our business.
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I’m glad she is enjoying them! Thank you for sharing, Kevin.
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Thomas Erb
this recipe is amazing
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Dani
Super yum! I dipped red bell peppers and tossed some air fried tofu in this beautiful sauce for lunch. Saved!
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Wonderful to hear, Dani!
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Naomi D'Andrea
Delicious, and whisks up so easily! We used it as a creamy dressing for a bowl of quinoa and fresh veggies. Thank you!
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You’re welcome, Naomi!
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Evan
So good!
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Thank you, Evan! I appreciate your review.
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Shelley Ann Fetterolf
We absolutely love this recipe. It’s the peanut sauce I’ve been trying to make for years – thank you! We love it on the baked tofu (which we actually make in our air fryer). Have a batch coming out in a few minutes…..
– ShelleyReply
You’re welcome, Shelley! I’m happy you enjoyed it.
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Stephanie Martinez
Perfect recipe! Wouldn’t change a thing!! Great with THai spring rolls!
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Bree
Unless you like your throat burned by acid, DO NOT use 1/4 cup! I had to throw out the batch that I made following the exact recipe. It was WAY too sour and way too salty. Not even adding more peanut butter, more coconut milk and more honey could redeem it. The next batch I made, I only added about a 1/2 tablespoon of vinegar and about a tablespoon or so of the soy sauce.
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Hi Bree, I’m sorry you didn’t enjoy this recipe. Did you use a reduced sodium soy sauce or tamari?
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Paula
This was really good. You gals have the best recipes. I always click on your recipes first ! Thank you for being GREAT!
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Joy Turner
I had tried another peanut sauce and realized it did not have any asian flare. There was no ginger and no garlic?! Your recipe was the opposite! all that I love about asian cuisine i could taste in this peanut sauce. Very authentic:) Thank you for doing it right!
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I’m glad you loved it, Joy! Thank your for your review.
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Safiya
It’s so easy to make and tasted amazing! I added some chili instead of red pepper :)
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Cherie
I must have spent $100 over time trying to find a peanut sauce I like- they were either too spicy or too “chemically”! All of them ended up at the back of the fridge and eventually the bin! I LOVE this recipe and I am asked to share it with everyone I serve it to. On grilled shrimp is my favourite but it’s great with chicken and Asian potstickers! Thank you for sharing!
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I’m glad this one was perfect, Cherie! Thank you for taking the time to review.
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Rebecca
I am not usually one to leave reviews, but here I will because my family loves this recipe! For an easy weeknight meal, I often make it with Cookie and Kate’s crispy tofu recipe and roast broccoli or other hearty veggies on a different tray at the same as the tofu. I throw it all together over whole wheat noodles or soba. (Sometimes I blanch the veggies instead if I’m feeling fancy). All in all, a win!
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Cindy
This was so good. I can’t wait to put it on everything. Just had it on salmon, and will put it on noodles and rice bowls for my lunches next week. So easy! Thank you!
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Wonderful to hear, Cindy! Thank you for sharing.
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Nekai
Never made peanut sauce before but love it in many dishes. Am visiting in Europe where they don’t use cup and tablespoons like us (metric system) and tablespoons anyway are all different sizes but used the basic ingredients and made it to taste for 7 people. We all loved it. It’s a keeper! Started with vaguely similar measurements, adjusting to make it sauce instead of paste-like, with drops of water, vinegar, honey, or pepper flakes to get it just right. Perfect topping for our Spring rolls! Thank you!
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Lauren
Way too much vinegar, not a nice sauce
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I’m sorry you didn’t love this recipe, Lauren.
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Jen
This was SO good!!! I went hunting online for a peanut sauce without sesame and am so happy I found this one. I mixed it in with chicken, green beans, sweet potato, and GF pasta. Even my most finicky little eater loved it and demanded I make it again. Notes: I used Coconut Aminos instead of Tamari or soy sauce, and I added a little almond milk that I had in the fridge for the water/coconut milk ingredient. Really, I couldn’t stop eating this!
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Wonderful to hear, Jen! Thank you for your review.
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Debra Schmidt
Delicious! I’ll never buy prepared sauce again. Super easy to make in the magic bullet. I used it as a spring roll dip.
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Pauline
Made this to accompany veggie & tofu spring rolls last night. It is sooo good, I Might need to make a larger batch next time so I can bathe in it.
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Stacy
This was also too salty for me. I definitely used low-sodium soy sauce and I am not a salt shy person. I wonder if some peanut butters have a much higher salt content. I used Jif creamy pb and the store brand of reduced sodium soy sauce.
I tried to play around to fix it, but wasn’t able to adjust the ratios adequately, which is why I think the brand of pb may matter here.Reply
Jo
I made this recipe for dipping my baked tofu. The hardest part was staying away from the peanut sauce while I waited for the tofu to finish baking. This recipe is delicious.
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I’m glad you loved it, Jo! Thank you for sharing.
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Christine Davis
We loved it! Thank you for the recipe. It is extremely versatile and easy to adjust to personal tastes. I was out of soy and had to use coconut amino so I am really looking forward to trying with regular low sodium soy. After tasting I also added some sriracha because we like things spicy. We used it with some TJs chicken cilantro wontons and shumai and it was awesome. Looking forward to trying on noodles!
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You’re welcome, Christine! I’m glad it still turned out well with coconut aminos. I appreciate your review!
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Lee Keybum
Yum
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Lee Keybum
Yumyumyuuuuuumm!!!!!!!!!!
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I’m glad you loved it, Lee!
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Ari
Wow, this stuff is delicious. I added a little toasted sesame oil and lemon juice since I had no limes. My dinner guests scraped their bowls clean.
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Kayleigh
Recipe was way off with its measurements for soy sauce and rice vinegar. Way to bitter, would recommend halving the soy sauce and rice vinegar or add to taste.
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Hi Kayleigh, I’m sorry you felt this way. I tested this several times and like it as written. I appreciate your feedback.
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Anita
I apologize for being critical but I made this sauce exactly according to your recipe and it was inedible because the only flavor that came through was the reduced sodium tarmari. If I’d have shut my eyes I wouldn’t have known there was a peanut anywhere near the sauce. I ended up adding significantly more peanut butter along with added honey, coconut milk, ground peanuts, Korean hot sauce, and even some peanut butter powder to bring it to a sauce we were able to enjoy. I acknowledge everyone’s tastebuds are different so maybe this sauce just wasn’t for me.
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Hi Anita, I’m sorry you didn’t enjoy this sauce, Anita. I appreciate you sharing.
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Angela H
This is, by far, my favorite peanut sauce recipe! I tried SO. MANY. recipes trying to find one as tasty as the Vietnamese-inspired restaurant near me. Turns out I like this recipe even better than I like theirs! (Bonus points because I can make adjustments to perfectly suit it to my family’s tastes.) I find I like this sauce better the next day, after all the flavors have melded together. This is the dreamiest addition to sriracha pulled pork rice bowls!
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Hooray! I’m glad you like it.
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Andrea
Excellent. Thank you so much! We loved it!
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That’s great to hear, Andrea! I appreciate your review.
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Susan
Loved this sauce – on noodles & roasted veggies!!! Yum!!!
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Sarah
The amount of soy sauce is way too much. Not sure how to remedy it now.
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Hi Sarah, I’m sorry you didn’t like this as written. You can try more peanut butter. What did you try to do?
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Elizabeth Braden
I am having the same problem unfortunately. There is something about it that is either too salty or too something that makes it taste almost rancid. I’m wondering if it’s the rice vinegar? I also noticed I can barely taste the peanut butter. I used a brand of peanut butter called wild friends classic creamy peanut butter. I added more peanut butter but that didn’t work there is some clash between the vinegar and the soy sauce going on that really makes this go sour for me. I’ll have to toss it Sorry
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Hi Elizabeth, I’m sorry to hear that. Are you using plain rice vinegar or seasoned rice vinegar?
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Amy
I love many of your recipes and am trying to print them for a gift, but the option to not print photos/nutrition/etc, is not working. any advice?
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Hi Amy, I’m sorry to hear that and for my delay. Are you still having issues? It appears to be working for me right now.
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JP
I really love the flavors – I eat it with my baked tofu but would love to have some other recommendations to pair with it.
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Hi JP, Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce is a delicious combination!
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Diane
I was very disappointed by this recipe! I thought it was by the worst I’ve ever eaten, and I’m a big fan of Thai Peanut Sauce! It was WAY too strong on soy sauce and vinegar!! I had to add a LOT more nut butter and honey to even out the flavors. I spent about 30minutes correcting my sauce to salvage it. I now have over a quart of sauce. It’s a good thing I can use it on vegetables and Spring Rolls, and I can also freeze the rest. I’ve never given a really bad review, and have hopes that others will consider carefully this recipe before choosing it.
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Hi Diane, I’m sorry you didn’t love this recipe. I appreciate your feedback.
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Andy
I really love this recipe and have used it many times! Recently I have changed my diet to a Heal Your Headache diet due to my migraines. But I can still use this recipe! Here are the substitutions I make: sunflower butter for peanut butter, distilled white vinegar for rice vinegar, and coconut aminos for tamari or soy sauce. I am so thankful that these substitutions were easy to make and I can keep on whipping this recipe up! Thank you for all your yummy recipes Kate!
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You’re welcome, Andy! Thank you for your review.
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Julie G
This was awesome! Brought it to a girls night where we got together and made sushi and some made appetizers. Several people fell in love with it and asked for the recipe. It was a little thin when I finished and lacked the peanut flavor I craved so added a tad more peanut butter and that did the trick. Thanks!
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Wonderful to hear, Julie! I appreciate your review.
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Becky
Wowza! So freaking yummy!!
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Thank you, Becky!
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Kathie Durkel
I love this with your Crispy Baked Tofu plus some green beans or broccoli or just over the vegetables. It’s great over pasta. I sometimes make a double batch to have some on hand.
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Katie
I think this is a very good base recipe, but I would suggest that if it’s your first time, don’t make it as written. Instead, use less of the non peanut butter ingredients and add them slowly to taste. I didn’t add the honey at all and didn’t find that I needed it because the rice vinegar already has added sugar.
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T
Loved it! Didn’t measure a thing and was delicious
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That’s great to hear, T!
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Erica
I made this subbing sunflower butter for the peanut butter and coconut aminos for the soy sauce due to food allergies in my household. Because of the runny nature of sunflower butter, I didn’t have to add very much water to achieve a desirable consistency. The final product turned out amazingly. Everyone loved it and we’ll definitely be making it again.
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Marta
I really enjoyed this dipping sauce with my spring rolls earlier! Personally, I used a more natural peanut butter and found when I followed your recipe, it wasn’t that sweet. I added sugar to taste and it was perfect. A little watery for my taste but I plan on using less water next time. I just used 2 TBL so next time maybe one or none depending on thickness. The ginger and garlic really enhance the flavor! Thanks for the recipe!
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I’m glad you loved it, Marta!
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Janet Horwith
Kate, your peanut dip recipe is the absolute BEST! I make this twice a week for dipping carrots, celery and cucumber for the tastiest nosh ever! Even the Hubby loves it with sesame crackers. Thank you for sharing your remarkable recipes. Sending much LOVE, prayers and kisses to beautiful Cookie
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I’m glad you love it, Janet! Thank you for your review and sending love our way.
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Anna
Sorry I do really love all of your recipes normally but this one was so salty I couldn’t eat it. I wish I’d added a tiny bit of the vinegar and soy sauce to check first rather than measured it out. Sounds like it’s a matter of different taste buds from the comments… which I also didn’t read before making it!
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I’m sorry you didn’t love it, Anna. I appreciate you taking the time to review.
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Tiki
Absolutely delish. I’ve had it with noodles in a stir fry and through a roast vege salad and it’s been a success for everyone. Thank you for making me look like I can cook haha
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Thank you for your review, Tiki!
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Rochelle
Are you sure you got your measurements right? It was soooo salty even with reduced sodium soy sauce. Took double the peanut butter to somewhat salvage this recipe.
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Hi Rochelle, I’m sorry you didn’t love it. Yes, this recipe is correct. Be sure your peanut butter doesn’t have added salt as well.
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Joey
Waaaaaay too much vinegar. Other than that It was good but I really had to had way more peanut butter to get rid of the vinegar taste.
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Hi Joey, I’m sorry to hear you didn’t enjoy this recipe. I appreciate your feedback.
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lisa Ulwick
Hi
This was amazing!!!
I made butter lettuce wraps with lots of choices but the Star- Damn it was 10 star was the Thai peanut dip!!!!!
Thank you
Fool proof so good!!!!!
I had a party with a ton of appetizers the sauce was the hitReply
I’m so glad you loved it, Lisa! Thank you for your review.
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Susan
Best peanut sauce I ever tasted! Thanks for the recipe
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You’re welcome, Susan!
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meghan
This is the best, easiest peanut sauce! I use lime or lemon juice when i don’t have the vinegar. it’s not too salty with reduced sodium soy sauce/tamari as directed! A total keeper!
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Kathie Durkel
The best! This has become a staple in my kitchen. I make a double batch to have on hand. I love it as a raw broccoli dip, over green beans, baked crispy tofu, noodles etc.
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Susan
This is my go to recipe for peanut sauce. Delicious every time especially with the crispy tofu recipe! Thank you
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You’re welcome, Susan!
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Julie
Has anyone made this with a different nut butter? I’m not a fan of peanut butter and thinking of trying it with almond butter.
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It should work well with another nut butter. Let me know what you think!
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Kate
This was awful. I didn’t have enough low sodium soy so topped it up with regular. It was so salty & vinegary, the soy flavour was very overpowering. Tried to fix it with more peanut butter, honey and almost half a tin of coconut cream. I’d say definitely don’t use regular soy!
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I’m sorry to hear that, Kate.
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RJ
WOW this was the best home made peanut sauce I’ve tried!
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I’m glad you love it, RJ!
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tracy
Wonderful. Perfect blend of flavors. I used fresh grated ginger and opted for water.
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Pauline
Not bad, but if I were to make it again, I wouldn’t add 1/4 cup rice vinegar, which I found overpowering in this recipe. I’d cut back to 1 tablespoon.
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Andy
This worked great! I was looking for something fairly simple that I could tweak, according to what I have on hand, and I always get mixed up with the proportions. But this worked like a charm. Thank you for posting a template I can truly work with without worrying about a laundry list of ingredients for a “authentic” taste.
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KL
I used chunky peanut butter and hot honey with coconut cream.
Turned out nomz!Reply
Crystal Miller
why can it only be stored for a week – seems like all these ingredients are stable for much longer?
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Hi Crystal, I recommend to use your best judgement.
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Adina
Can you add a tablespoon of miso to the recipe?
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You can try it. I haven’t tried it so I’m not sure of the results.
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Carol Ann
Since our only son left for college two years ago, I lost my enthusiasm for cooking. Then I found your recipes! Now, I read your recipes nearly hyperventilating with excitement! I am in love with vegetables!
Thank you from my heart for rekindling my lost relationship with veggies!!Reply
You’re welcome, Carol! I’m happy you can enjoy them.
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Robyne
So perfect quick n easy made my day!
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Dillon Fish
I’m allergic to peanuts so I replaced the peanut butter with tomato ketchup. Unfortunately it was awful.
Obviously I didn’t add the optional roasted peanuts at the end either but I imagine they would have made a huge difference.
5/5 for instruction clarity though
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I’m sorry to hear that, Dillion. You could try another nut butter or sunflower seed butter possibly.
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Kathleen
This sauce is lovely, much like the peanut coconut sauce our local Thai restaurant has!
I made it with maple syrup and coconut cream! Dreamy!Reply
Thank you for your review, Kathleen!
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Jennifer
We made this last night for our veggie rice paper wraps. Easy to whip together with ingredients I always have on hand anyway. Delish!
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Great to hear you enjoyed it, Jennifer!
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Terry
Was delicious, just a little too sweet, probably due to the peanut butter I used. Poured it over a tofu/vegetable sauté and was a nice change from my usual sauces.
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