Description
A versatile and creamy peanut butter sauce that’s quick to make and perfect for drizzling over noodles, veggies, or grilled meats. This Asian-inspired vegan sauce blends creamy peanut butter with soy sauce, rice vinegar, and a touch of spice for a deliciously balanced flavor.
Ingredients
Scale
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 to 1/2 cup warm water (to thin as needed)
Instructions
- Combine ingredients: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and crushed red pepper flakes until the mixture is smooth and well combined.
- Adjust consistency: Slowly add warm water a little at a time while whisking continuously until the sauce reaches your desired consistency, whether thicker for a dip or thinner for a dressing or drizzle.
- Serve or store: Use the sauce immediately as a dip, dressing, or drizzle, or store it in an airtight container in the refrigerator for up to one week.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of sriracha.
- This sauce works well as a dip, dressing, or drizzle over noodles, vegetables, or grilled meats.
- For a nut-free version, substitute sunflower seed butter in place of peanut butter.
