Vegan Thai Peanut Sauce

Vegan Thai Peanut Sauce

5 from 1 reviews

Prepare to become obsessed with this delicious Thai peanut sauce!



3 tablespoons vegetable stock

1/4 cup red onion, diced

2 cloves garlic, minced

1 1/2 teaspoons fresh ginger, grated

1/4 teaspoon red pepper flakes

2 tablespoons red wine vinegar

2 tablespoons tamari

12 tablespoons date syrup

1/2 cup peanut butter (creamy or chunky depending on your taste preference)

1 tablespoon lime juice

2 tablespoons non-dairy milk to thin – I used unsweetened soy – you could use coconut milk for a more authentic Thai flavor if you’re not concerned about the fat content)


  1. Heat the vegetable stock in a pan, add the diced red onion and cook for about 5 minutes until translucent. Add more stock to the pan if needed.
  2. Add the garlic, fresh ginger and red pepper flakes, cook for a further 3 minutes.
  3. Pour in the red wine vinegar, tamari, date syrup, peanut butter and lime juice. Stir well.
  4. Remove from the heat and stir until combined.
  5. Add the non-dairy milk 1 tablespoon at a time too thin to your desired consistency. The sauce will thicken in the fridge as it cools.
  6. If you prefer a very smooth sauce you can blitz it in the blender.

Keywords: Vegan Thai Peanut Sauce