Vegan Satay Sauce (Gluten and Oil-Free)

Look no further for a satay sauce that will satisfy the senses and tantalise the tastebuds. This satay sauce is everything; extremely easy to make, delicious, protein-rich, vegan, and gluten-free.

Would you believe this recipe came from a hoisin recipe gone wrong? After I’d started the hoisin sauce I realised I didn’t have all of the ingredients. Not one to waste food; a few minutes later and a little experimentation resulted in our favourite satay sauce. Try it yourself; you will love this happy accident satay sauce. It’s morish, tasty, and goes with so many dishes.

What do you eat satay sauce with?

We like to drizzle, dunk and dip with:

  1. Power bowls
  2. Crispy tofu
  3. Spicy fried rice
  4. Veggie stir-fry
  5. Thai peanut sauce noodles
  6. Satay tofu noodles
  7. Vegan spring rolls
  8. In tortilla wraps
  9. Baked sweet potato
  10. Over crispy sweet potato fries

What You’ll Need

The list of ingredients isn’t too extensive, we promise. The basics of this peanut dipping sauce recipe include:

  1. Dates
  2. Garlic
  3. Light soy sauce
  4. White wine vinegar
  5. Smooth peanut butter
  6. Seasoning
Jar of peanut butter vegan peanut butter
Photo by Olia Nayda on Unsplash

Cooking Tips

You won’t believe how easy it is to make your own vegan peanut sauce.

  1. All you need is a blender or smoothie maker and your ingredients.
  2. Remember to soak the dates before you process them or you’ll end up with a lumpy peanut sauce. By soaking the dates you get a much silkier, smoother satay sauce.
  3. Only use smooth peanut butter. Crunchy peanut butter will just leave you with a lumpy sauce.

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

I’m sure you’re eager to get started, so let’s get to the recipe.

Makes 200 ml (about 4 portions).

AuthorSarahCategoryDifficultyBeginner

A peanut dipping sauce made in minutes and eaten even quicker. Vegan, oil-free, gluten-free, and moreish, you'll be drizzling it rice, stir-fry, cold noodle salad, to name just a few.

Yields4 Servings
Prep Time10 minsTotal Time10 mins

Ingredients
 ¼ tsp salt
 ¼ cup hot water
 1 garlic clove
 ¼ cup maple syrup
 1 tsp white wine vinegar
 ½ tsp ground cumin (optional)
 ½ tsp ground coriander (optional)
 2 tbsp (30 ml) light soy sauce
 4 large dates (or 6 small)
  cup peanut butter (or other nut butter)

Method
1

Roughly chop the dates.

2

Add the chopped dates and just boiled water to a small cup or bowl and leave to rest for a few minutes.

3

While the dates are soaking; slice the end of the garlic and peel. Press with the flat end of your knife until slightly crushed for an easy way to remove the peel.

4

Once the dates are soft; add all of the ingredients to a food processor/blender and blend until silky smooth.

5

Taste before you’ve finished, add more salt, maple syrup or soy sauce if needed and enjoy!

6

Store in a jar or sealed tub in the fridge for a few days, if you can resist eating it all!

Ingredients

Ingredients
 ¼ tsp salt
 ¼ cup hot water
 1 garlic clove
 ¼ cup maple syrup
 1 tsp white wine vinegar
 ½ tsp ground cumin (optional)
 ½ tsp ground coriander (optional)
 2 tbsp (30 ml) light soy sauce
 4 large dates (or 6 small)
  cup peanut butter (or other nut butter)

Directions

Method
1

Roughly chop the dates.

2

Add the chopped dates and just boiled water to a small cup or bowl and leave to rest for a few minutes.

3

While the dates are soaking; slice the end of the garlic and peel. Press with the flat end of your knife until slightly crushed for an easy way to remove the peel.

4

Once the dates are soft; add all of the ingredients to a food processor/blender and blend until silky smooth.

5

Taste before you’ve finished, add more salt, maple syrup or soy sauce if needed and enjoy!

6

Store in a jar or sealed tub in the fridge for a few days, if you can resist eating it all!

Vegan Satay Sauce Recipe (Gluten and Oil-Free)

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