This easy peanut sauce is creamy, tangy, and slightly spicy thanks to only 6 wholesome ingredients! Use it as a dip for veggies or drizzled over bowls.
- ½ cup natural peanut butter (creamy or crunchy)*
- 2 tbsp low-sodium tamari
- ½ tbsp ginger, finely grated (about ½” knob)
- 2 cloves garlic, finely minced
- ½ tbsp maple syrup*
- 2 tbsp rice vinegar (can also sub lime juice)
- ¼ – ½ tsp red pepper flakes (optional)
- 2–4 tbsp filtered water
- Add all ingredients except for the water to a medium bowl and mix until well-incorporated
- Next, add 2 tbsp of filtered water to the bowl and gently mix. Continue to add water in 1 tbsp increments until your desired thickness is reached.
- Let sit for at least 5 minutes before serving, to allow the flavors to combine. Refrigerate leftovers in a sealed container for up to 10 days.
- Try to use a peanut butter with only 2 ingredients: peanuts and salt. If you like some texture in your sauce like I do, I’d recommend using crunchy peanut butter (or adding in some chopped peanuts at the end!)
- Maple syrup can be substituted with coconut sugar, or any other sweetener of your choice