Vietnamese Peanut Sauce
Vietnamese peanut sauce is the perfect dipping sauce for fresh spring rolls, stir-fries, chicken satay, and more. It's easy to customize with gluten-free, soy-free, and nut-free options.
Ingredients
- 1 tablespoon avocado oil
- 3 garlic cloves finely minced or grated
- 6 tablespoons gluten-free hoisin sauce or storebought
- 4 tablespoons creamy peanut butter
- ½ - ¾ cup water see notes
- 1 teaspoon sriracha
- chopped peanuts optional, for serving
Instructions
- Heat the avocado oil in a small saucepan over medium-low heat and add the minced garlic. Cook for 30 seconds, stirring often.
- Add the hoisin sauce, peanut butter, and water. Whisk to combine and let simmer for 1-2 minutes. Then remove from the heat and stir in the sriracha. Add the chopped peanuts just before serving.
Notes
You can change the thickness of the sauce by using more or less water. If you prefer a thicker sauce, only use 1/2 cup water. If you like it a little thinner, use 3/4 cup. You can add more if needed, but start there.
Keeps for up to 1 week in an airtight container in the fridge.
Make It Your Way: Substitutions & Variations
Make it soy-free - use coconut aminos instead of soy sauce. You'll also need to add a little salt.
Make it gluten-free - use homemade gluten-free hoisin sauce and low-sodium gluten-free soy sauce or tamari.
Make it nut-free - use tahini or sunflower seed butter instead and you may want to add a splash of maple syrup or a little brown sugar since these aren't as sweet as peanut butter.
Add-ins - rice vinegar or fresh lime juice for extra tanginess, fish sauce for more umami flavor, chicken broth instead of water for more flavor, lite coconut milk to make it creamier, chopped fresh herbs such as green onion or cilantro, etc.