Asian Peanut Sauce

Asian Peanut Sauce

When I first began making this sauce, there was no way my toddlers were going to embrace it or the veggies I usually serve it with. But as they’ve grown bigger and less picky, this has become a go-to in our house. The peanut butter is a familiar flavor and the red pepper flakes can easily be omitted. Mostly it’s a great way to bring a creamy goodness to whatever’s coming from your garden. This type of sauce is probably most familiar stirred into fat noodles with a sprinkling of green onions on top. We like ours with pan-fried tofu and lightly sautéed veggies atop a bed of brown rice. This also makes a great dip for Vegetarian Spring Rolls. Any way you stir it, it’s a winner.

Makes 6-8 servings


  • 3 cloves garlic
  • 1 cup all-natural peanut butter (the kind I use, I grind myself and is made only of peanuts)
  • 1/3 cup hot water
  • 3 Tbsp. soy sauce (make sure yours is nothing more than fermented soy)
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. coconut oil
  • 1 Tbsp. honey (local if you can get it)
  • crushed red pepper, to taste
  • diced cilantro or basil or green onions, if desired


  1. Place garlic in food processor to chop. Add peanut butter and water. Pulse until well-combined.
  2. Add soy sauce, vinegar, oil, honey and red pepper flakes. Pulse several times to mix well.
  3. Remove from processor into bowl and either mix into noodles or veggies and rice. You can also store in the fridge for a week or triple the recipe and freeze the extras for up to three months.