An easy, versatile coconut peanut sauce! A satisfying sauce to use on noodle bowls, grain bowls, salads, and pizza. Gluten-free, dairy-free, and vegan.
You guys know I’m all about the sauce. I make one dressing or sauce every.single.week because sauces have the magical ability to instantly elevate any roasted vegetables, protein, grain bowls, or salads to make them meal-worthy. It’s one of my favorite easy meal prep strategies.
This coconut peanut sauce was originally created to go with these sweet potato noodle bowls, but honestly… I use it on everything. From socca pizza to a simple broccoli and pasta dish, you can’t go wrong.
Coconut Peanut Sauce Ingredient Notes
Peanuts and soybeans are some of the most pesticide-sprayed crops, so try to get organic peanut butter and organic soy sauce if possible! Creamy, unsweetened peanut butter works best for this recipe. And this is my favorite gluten-free soy sauce.
If you’re paleo, this coconut peanut sauce can easily be made with creamy, unsweetened almond butter and coconut aminos (instead of the soy sauce) instead.
Other Sauces You Might Like
Making an easy, versatile sauce early in the week is one of my favorite simple meal prep strategies. Here are a few other sauces you might like!
The Best Dairy-Free Pesto Sauce
Green Tahini Sauce
Tahini Sauce, Two Ways
If you tried this Easy Coconut Peanut Sauce or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Easy Coconut Peanut Sauce
- Prep Time: 5 Minutes
- Total Time: 5 Minutes
- Yield: 1 1/2 Cups 1x
- Category: Sauce
- Method: Stir
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
Easy, versatile coconut peanut sauce! A satisfying sauce to use on noodle bowls, grain bowls, salads, and pizza. Gluten-free, dairy-free, and vegan.
Ingredients
- 1/2 cup creamy, unsweetened peanut butter
- 1/2 cup canned full-fat coconut milk (shake the can before opening and measuring)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon pure maple syrup (or honey or agave syrup)
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- salt to taste
Instructions
- Add all the ingredients to a bowl. Stir to combine, adding water by the tablespoon if needed to reach a pourable consistency. Transfer to a jar or airtight container.
- If sauce thickens in the fridge, mix with a teaspoon or two of water before using.
Notes
Paleo? Use creamy, unsweetened almond butter instead of the peanut butter and coconut aminos instead of the soy sauce. Add more salt, to taste, since coconut aminos aren’t as salty as soy sauce.
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Margarita Garcia says
This recipe looks great! I can’t wait to try it on some noodles! Do you think this would go well with spring rolls?
Ally says
I think it would pair perfectly with spring rolls!