Quick and Easy Peanut Sauce

peanut sauce ingredients

This post is not at all festive—I’m writing it on the evening of December 23rd while listening to Christmas music. However, if you are about to eat piles of sugary treats like I am (my mom has stuffed her freezer with homemade cookies, brownies, tarts, dream squares, date squares…), you can balance some of that out with a quick vegetable stir fry tossed in this peanut sauce.

In fact, I came up with this peanut sauce simply as a vegetable delivery mechanism for my daughter C. It works! She really likes this recipe and has asked me to make rice noodles to go with it. That’s on the long to-blog list…

Bulk peanuts (middle bottom jar) and bulk peanut butter (right of peanuts)

You can make this with peanuts or peanut butter. If I make it with peanuts, I use raw unsalted. If I make it with peanut butter, I use peanut butter I’ve ground up at the store (it contains only unsalted peanuts). Use about half the volume of peanut butter as you would peanuts (the nuts reduce that much when you transform them into nut butter).

I wouldn’t use something like Jif peanut butter in this. It’s processed, packaged in plastic and check out the ingredients: “Made From Roasted Peanuts And Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed And Soybean), Mono And Diglycerides, Salt.”

bulk nut butters
Fill up your jar at the nut grinding machines
peanut sauce ingredients
Whir the ingredients around in a food processor
peanut sauce
Don’t forget the crushed, dried chilies
peanut sauce
Peanut sauce ready to eat

Peanut Sauce

Yields 1 cup


  • 1 cup peanuts or a scant 1/2 cup peanut butter
  • 1 inch piece of ginger, peeled
  • 1 large clove garlic, peeled
  • Juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegary but still somewhat sweet kombucha (or rice wine vinegar)
  • 1 teaspoon honey or sugar (or to taste)
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes


1. If using peanuts rather than peanut butter, place them in a food processor and pulse until you render peanut butter. Add remaining ingredients and continue to pulse until smooth.

2. If the sauce is too thick, thin out with water, 1 tablespoon at a time.

3. Add to stir fried vegetables, noodles or use as a dip.

4. This recipe is extremely easy to veganize. Just swap out the honey for sugar.

12 Replies to “Quick and Easy Peanut Sauce”

  1. Nice idea to use kombucha. It’s all about balancing the sweetness, acid, salt and spice.
    And yes, no Jif!
    Happy Holidays!

    1. The Zero-Waste Chef says: Reply

      Thank you! Well, necessity is the mother of invention. I don’t usually have rice vinegar or sherry but I always have kombucha on hand. Happy holidays to you too 🙂

  2. I happen to have all the ingredients and I’m going to try it. 🙂 Thanks for sharing.

    1. The Zero-Waste Chef says: Reply

      Great! I hope you like it 🙂

  3. So organized! Love to read your recipes 🙂 Could you share a post in the following sharing post I made for Christmas? I’m trying to get as many as I can to come and comment to give back this year 🙂 https://mzukowskiblog.wordpress.com/2017/12/25/christmas-sharing-present/
    Merry Christmas!

    1. The Zero-Waste Chef says: Reply

      Thank you! I’m glad you liked the post. I shared your post about comparison on Twitter but it didn’t ping you so you won’t see it. I am sometimes slow at responding… Happy new year!

      1. No problem and thank you so much 🙂 Happy New Year! (Any new recipes for the new year?)

  4. Would this sauce work with Vietnamese summer rolls? Ever eat those? They pair well with a peanut dipping sauce!

    1. The Zero-Waste Chef says: Reply

      Mmmm. I think that would taste delicious!

  5. Good food is *always* festive, Chef! 🙂 Happy New Year!!!

    1. The Zero-Waste Chef says: Reply

      Thanks Lori. Good point 🙂 Happy new year to you too!

  6. This sauce is magic- my entire family loved it and my toddler had seconds of his veggies!

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