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Vegan Peanut Sauce

Prep Time 5 minutes
Servings 2 cups


  • Food Processor (optional)


  • 1/2 cup smooth natural peanut butter
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/3 cup orange juice (or sub water)
  • 1 tsp orange zest
  • 1 lime juice (2 tbsp of juice)
  • 1 clove garlic
  • 1 tbsp ginger (finely chopped)
  • water to thin


  • Finely chop the ginger and garlic. I like to add them to a food processor (to do the chopping for me) but you can do this by hand as well as using a cheese grater (for the ginger) and a garlic press for the garlic. If using a food processor, simply add the ginger and the garlic (outer paper removed) to the food processor with the S blade. Then blend until small pieces have formed.
  • Option to mix the peanut sauce by hand or add it all to a food processor. Either way, add all the peanut sauce ingredients to a bowl/food processor and mix until smooth. Depending on if you want it thick or thin, add 2 tbsp of water at a time until your desired thickness has formed.
  • Store peanut sauce in a container in the fridge for a week. It is great on a tofu bowl, for lettuce/salad wraps, or in a stirfry.