• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot Recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Simple Vegan Recipes

    Easy blender peanut sauce

    Jun 3, 2023 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    jar of ginger peanut sauce on a marble table surrounded by ingredients
    jar of ginger peanut sauce on a marble table surrounded by ingredients, text overlay with recipe title on it

    Creamy, slightly-spicy, ginger peanut sauce takes just minutes to make in the blender. It works like a charm as a sauce or a peanut dressing!

    jar of ginger peanut sauce on a marble table surrounded by ingredients
    Jump to:
    • Do peanut and ginger go together?
    • Recipe notes
    • What kind of peanut butter should I use?
    • Variations
    • How to use ginger peanut sauce
    • Storage directions
    • More no-cook sauces
    • Ginger peanut sauce recipe

    Do peanut and ginger go together?

    Heck yes, they do! And this ginger peanut sauce is delicious proof.

    The peanut butter tofu that I make with this sauce was a hit at Atlanta Veg Fest! There were samples of tofu baked in this sauce at my table, and I loved watching skeptical looks turn to delight.

    "Peanut butter sauce? Sounds weird," quickly became "Oh my gosh, that's amazing!" Hurrah!

    Creamy peanut butter, spicy ginger and garlic, and zesty lemon combine to make an easy, versatile peanut sauce or peanut dressing, depending on how much you thin it out when you're making it.

    Recipe notes

    The sauce is seriously easy to make. Just toss all of the ingredients in the blender, then puree up to spicy, creamy perfection.

    As you'll see in the recipe card, the amount of water you need will vary. That depends on a few factors, like what sort of blender you have and the type of peanut butter you're using.

    If your sauce isn't blending up well, add water a tablespoon at a time until you reach your desired consistency.

    peanut butter and seasonings on a table, labeled with text

    What kind of peanut butter should I use?

    This recipe is very versatile and works with creamy, crunchy, or natural peanut butter!

    The final texture will be creamiest if you start with cream peanut butter, unless you have a high speed blender. But you can make a delicious peanut sauce with any kind of peanut butter base.

    The only thing I would avoid is flavored peanut butter.

    Variations

    If you're feeling adventurous, try using different nut or seed butters as the base. This recipe works well with tahini, almond butter, or cashew butter.

    You can also thin out the ginger peanut sauce to make your own ginger peanut salad dressing. Keep adding water by the tablespoon until you reach the dressing consistency that you want.

    You can also add a tablespoon or two of rice vinegar to thin it out and give it a vinaigrette feel.

    Just taste and adjust the seasonings at the end, if needed, since water can thin out the flavor if you add too much.

    Try using lime juice instead of lemon juice. It takes the flavor in a whole new, delicious direction!

    To make this gluten-free, use gluten-free soy sauce, and you're good to go.

    If spicy isn't your thing, you can omit the sriracha completely. Or, you can use other hot sauces, like chili garlic sauce or gochujang. Different hot sauces bring in different flavor elements, all delicious!

    How to use ginger peanut sauce

    This sauce is creamy, slightly spicy, and perfect on noodles, tofu, and more! Here are some ideas to use it:

    • Make a peanut noodle salad or a kelp noodle salad.
    • Use it as a sauce over roasted vegetables.
    • Drizzle it onto fried rice to add texture and even more flavor.
    • Pour it over air fryer tofu.
    • Dip some tofu satay in it.

    Anything that is begging for peanut sauce is delicious with this ginger peanut sauce!

    Storage directions

    You can keep the finished ginger peanut sauce for three to four days in the refrigerator. I like to make a big batch and use it as a sauce on warm dishes and thin it out as a salad dressing for lunches.

    It's seriously one of the most versatile sauces in my recipe arsenal.

    More no-cook sauces

    • raw hot sauce in a bowl with a spoon for serving
      Raw Hot Sauce from Any Peppers
    • jar of lemon tahini sauce on a marble table, text overlay
      Magical lemon tahini sauce
    • cilantro chimichurri sauce in a bowl on a blue table
      Cilantro chimichurri sauce
    jar of ginger peanut sauce on a marble table surrounded by ingredients

    Ginger peanut sauce recipe

    Creamy, slightly-spicy, ginger peanut sauce takes just minutes to make in the blender. It works like a charm as a sauce or a peanut dressing!
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Sauces and Dressings
    Cuisine: Vegan
    Keyword: ginger peanut sauce, peanut butter sauce, peanut sauce
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8
    Calories: 99kcal
    Author: Becky Striepe

    Ingredients

    • 2 inch piece of fresh ginger
    • 2 cloves of garlic
    • ½ cup peanut butter
    • 1 tablespoon soy sauce
    • juice of ½ a fresh lemon
    • 1-2 teaspoons Sriracha sauce - to taste
    • 2-6 tablespoons of water - See note.

    Instructions

    • Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and Sriracha into your blender or food processor. Blend until smooth, adding water by the tablespoon as needed to get things moving.

    Video

    Notes

    How much water you use depends on how thick you want your sauce, the peanut butter you chose, and what sort of blender you're using. A high speed blender won't need as much liquid to get things going. For a thinner sauce (like a salad dressing), use more water. For thicker, back off on the water.
    Leftover sauce will keep for 3-4 days in the fridge.

    Nutrition

    Nutrition Facts
    Ginger peanut sauce recipe
    Amount per Serving
    Calories
    99
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    208
    mg
    9
    %
    Potassium
     
    99
    mg
    3
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    1
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    10
    mg
    1
    %
    Iron
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan recipes

    • bowl of vegan avocado pasta topped with chopped tomato
      Avocado Pesto Pasta
    • serving tray with mini baked potato bites
      Loaded Baked Potato Bites (oven or air fryer!)
    • hand picking up a jar of refrigerator pickled green beans
      Green Bean Refrigerator Pickles
    • shiitake bacon served over grits with tomato and green onion
      Smoky Shiitake Bacon (5 ingredients!)

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Tried this recipe? Have a question? Leave a reply! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dana

      February 21, 2023 at 6:33 pm

      5 stars
      I was trying to find something for dinner the other night and decided on a bowl. I knew I needed a tasty sauce to complete my bowl. I searched and found this. So glad I did. The next day my husband told me that he didn't think he would like the meal (he didn't like the smell of soy sauce that I cooked the tofu in). But that night he raved about dinner! He repeatedly told me I outdid myself. He was even praising dinner the next morning! I know it was because of this sauce. Jasmine rice, broccoli, and tofu don't have a whole lot of flavor. Thanks so much, it was a hit. It's now a regular in our rotation, bowl with this ginger peanut sauce. I'll also be using it on salads!

      Reply
      • Becky Striepe

        February 22, 2023 at 2:20 pm

        Oh I am delighted to hear that, Dana! The bowl you describe is one of my favorite ways to use this sauce!

        Reply
    2. JL Fields

      November 10, 2015 at 12:28 pm

      I'm making this. Today. OMG!

      So sorry we missed each other at VegFest :( Atlanta's know how to get their vegan on! It was a blast!

      Reply
      • Becky Striepe

        November 10, 2015 at 12:30 pm

        Me too! Next year!

        Reply
      • Mia

        June 16, 2020 at 8:58 pm

        5 stars
        Made this 2x. I thought it was very good served both hot and cold. Put it on spaghetti noodles garnished with cilantro, chives, and crushed peanut. Yum! I have shared the link to the recipe with several people to try. Thank you for posting!!

        Reply
    3. Kristina

      November 10, 2015 at 12:26 pm

      Mmm, this sounds perfect. anything with fresh ginger and sriracha, I am there.

      Portland's Veg Fest is this weekend, SO excited - it is one of my favorite weekends of the year!

      Reply
      • Becky Striepe

        November 10, 2015 at 12:31 pm

        Oh man, I bet you guys throw a kickass veg fest! Have a great time!

        Reply

    Primary Sidebar

    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • glass jar of soy yogurt on a blue table with the Instant Pot in the background
    • photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.
    • overhead photo of air fryer tofu in a blue bowl with green onions sprinkled on top

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter