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A close-up shot of a small bowl of peanut sauce with a small spoon in the center of a tray of chicken skewers and sliced veggies.

10-Minute Creamy Peanut Sauce or Dressing

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 heaping cup 1x
  • Category: Sauces & Condiments
  • Method: No-Cook, Blended
  • Cuisine: Thai-Inspired, Asian
  • Diet: Vegetarian


With so many good bottled options available these days, I questioned whether my mom’s Creamy Peanut Sauce recipe was even worth sharing – but it’s eat-with-a-spoon good and so simple to make. I can’t keep it to myself!

The beauty of prepping peanut sauce from scratch is that you get total control over its flavor and texture. This recipe yields a thick and luscious sauce with incredible nutty-zingy flavor thanks to ingredients like garlic, ginger, lime, and sesame oil.

Serve as-is for a thick and creamy dip for spring rolls and satay, or thin it out for a drizzly dressing to enjoy with salads, slaws, veggies, and more! ♡ Happy cooking!


  • ⅓ cup creamy peanut butter
  • 1 large, juicy lime, juiced (approx. 3 tablespoons)
  • 3 cloves garlic
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons honey (substitute pure maple syrup or agave nectar for vegan)
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (substitute tamari for gluten-free)
  • kosher salt and ground black pepper, to season
  • optional: up to ½ teaspoon crushed red pepper flakes
  • up to ¼ cup water


  1. Blend the peanut sauce: To a blender, combine all listed sauce ingredients except water (peanut butter – soy sauce). Season with ½ teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy.An overhead shot of peanut butter, limes and lime juice, garlic, brown sugar, honey, ginger, salt, pepper, red pepper flakes, rice vinegar, toasted sesame oil, and soy sauce in the bowl of a food processor.
  2. Adjust consistency with water: Thin the mixture out with water, just until your desired consistency is reached – for a thicker peanut dipping sauce, start with 2 tablespoons water. For a creamy peanut dressing, ¼ cup water is perfect. Taste and adjust seasoning as desired.An overhead shot of peanut sauce in the bowl of a food processor atop a cream surface.
  3. Serve: Enjoy immediately. As a peanut sauce or dip, it’s a great pairing for spring rolls, satay-style chicken, or my Chilled Peanut Noodle Salad. As a peanut dressing, it’s perfect for tossing into salad or slaw. Sky’s the limit, you really can’t go wrong – get creative and have fun with it. Enjoy!A close-up overhead shot of a small bowl of peanut dip in the center of a tray of chicken skewers and sliced veggies.


Jess’ Tips and Tricks:

  • Peanut butter: For best results, use a classic creamy peanut butter like Jif, Skippy, or another store brand. Avoid “natural” peanut butters, which separate as they sit.
  • Dietary restrictions: This creamy peanut sauce recipe is naturally vegetarian and dairy-free. For a vegan peanut sauce, be sure to swap honey with a vegan-friendly liquid sweetener, like agave nectar or pure maple syrup. For a gluten-free peanut sauce, be sure to swap soy sauce with a gluten-free alternative, such as tamari or coconut aminos.
  • Storage: Prepared peanut sauce or dressing will keep, stored in an airtight container in the refrigerator, for up to 1 week. The sauce may thicken up as it rests in the refrigerator, so feel free to whisk in a little more water to reach your desired consistency before serving.