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A bowl of ginger peanut sauce on a blue napkin.

Ginger Peanut Sauce

5 from 1 vote
Silky smooth ginger peanut sauce features fresh ginger swirled with lots of peanut butter, a little garlic, tamari sauce, and sesame sauce.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Calories: 158
Ingredients Method Notes

Ingredients
  

  • ½ cup smooth natural peanut butter
  • ¼ cup gluten-free tamari, or soy sauce
  • ⅓ cup warm water
  • 2 tablespoons peeled, chopped fresh ginger
  • 1 clove garlic, chopped
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons toasted sesame oil, or olive oil
  • 1 teaspoon maple syrup

Method
 

  1. Purée dressing ingredients in a blender or food processor until smooth, about 2 minutes.

Notes

    • Almond butter - Instead of peanut sauce make almond sauce by using almond butter instead of peanut butter.
    • Make it spicy - Add ½ teaspoon of cayenne pepper to the sauce or stir in some hot sauce to taste.
    • Add more garlic - You can definitely make this into a more garlicky peanut sauce by adding more cloves of garlic!
    • More ginger - Similarly, add more ginger if you like it spicier.
    • Make ahead - This is a great sauce to make ahead. Store it in the fridge for a couple of days before using it. I like to use a glass jar with a tight-fitting lid.
To Serve:
  • Make peanut noodles. Traditional rice noodles are lovely coated with peanut sauce, but I also love to make gluten-free spaghetti (Jovial brand is my absolute favorite gluten-free pasta brand. Technically these are also (brown) rice noodles.) If you don't need to be gluten-free, try whole-grain spaghetti or regular spaghetti noodles.
  • Add hot sauce. My husband insists on doing this, and wants me to share that it really "makes it". (I do NOT add hot sauce, let it be noted.)
  • In a vegetable stir fry. I love throwing a few vegetables together to make a quick stir fry. My go-to's are sauteed red bell pepper, asparagus, and broccoli. Then I sprinkle in some coconut aminos and serve the veggies steaming hot over short-grain brown rice or quinoa with lots of peanut sauce.