spicy peanut sauce


Here is a new brand version of my delicious spicy peanut sauce recipe. It’s still quick and easy, but even more delicious with peanut butter, lime, oat milk, soy sauce, maple syrup and chili, and an aromatic base of sautéed onions, ginger, garlic and lemongrass.

I don’t recommend using coconut milk anymore, because it firms up too much in the fridge. I think oat milk works much better and I also prefer the taste.

If your peanut butter is already quite salty, I recommend just using 1 tablespoon of soy sauce. You can always add more to taste.

How do I get the peanut sauce to look darker?

If the peanut sauce is too light for you, there’s a little trick: stirring in some caramel color. That makes a huge visual difference, but not in taste. You can find caramel color in most supermarkets in the baking ingredients section.

How do I cut lemongrass?

The thin long green stalks are available in Asian grocery stores and bigger supermarkets.

Remove the root, the green part and the tough outer leaves, then slice the bulb’s white part with the purple rings into very fine slices and chop them up.

chopped lemongrass
spicy peanut sauce


Delicious quick spicy creamy vegan peanut sauce to go with satay and almost everything else!
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Recipes, Sauces, Sides & Fingerfood
Servings 1 cup


  • 1 small onion chopped
  • 1 thumb size piece of ginger chopped
  • 1-2 stalks of lemongrass chopped, see blogpost for instructions
  • 1-2 garlic cloves chopped
  • 120 ml oat milk
  • 2 tablespoons maple syrup
  • 1,5 tablespoons soy sauce
  • 1/2 teaspoon lime juice
  • 125 g peanut butter
  • pinch of chili to taste
  • a few drops of caramel colour optional, see blogpost


  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
  • Chop the onion and ginger and fry them in some vegetable oil in a small pan over medium to high heat for 3 minutes, stirring occasionally. Add the garlic and lemongrass, fry for another 30 seconds, then transfer everything including the oil to a blender. You can also use an immersion blender.
  • Add all the other ingredients and blend until smooth. That's it!
  • Taste and adjust seasoning if needed: add soy sauce for more saltiness, chili for more heat, more lime juice for more acidity, and maple syrup for more sweetness. The flavor may vary depending on the peanut butter used. The taste also develops further as the sauce sits in the refrigerator. Especially with the chili, be cautious not to overdo it while adjusting the seasoning, as its spiciness tends to intensify over time.
  • The sauce can be served warm or cold. If it's too thick, you can thin it out with oat milk and soy sauce. The sauce will keep for at least a week in the refrigerator and can also be frozen.
Keyword sauce
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

What can you serve the peanut sauce with?

It can be enjoyed warm or as a cold dipping sauce and works well with:

spicy peanut sauce


  • French fries
  • Sweet potatoes
  • Fried noodles
  • Sandwiches
  • Wraps
  • Salads
  • Vegetables
  • Tofu
  • Spring and summer rolls
  • Buddha bowls
  • Rice dishes

The peanut sauce will last in the fridge for at least a week … theoretically. You can also freeze it.

peanut sauce and oven fries
Satay skewers for your vegan party buffet

If lemongrass is your new favourite ingredient, you might want to try my lemongrass noodles.

You don’t want to miss any recipes? Subscribe to my newsletter:

Leave a Comment

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

Recipe Rating