5-Minute Spicy Peanut Satay Sauce (Soy-Free)
A creamy, savory, and high-protein satay sauce made with 100% whole-food ingredients. This 5-minute recipe is soy-free, refined sugar-free, and perfect for drizzling over grilled proteins or crunchy cabbage slaws.
Equipment
- Glass container (for storage)
Ingredients
- ½ cup Natural peanut butter
- ¼ cup Full-fat canned coconut milk (shaken well)
- 2 tablespoon Coconut aminos
- 1 tablespoon Fresh lime juice
- 1 teaspoon Fresh grated ginger
- 1 teaspoon Red pepper flakes or sriracha
- 1-3 tablespoon warm water (optional, to thin the mixture)
Instructions
- Whisk the Base: In a medium bowl, whisk together the creamy peanut butter and full-fat coconut milk until a thick, smooth emulsion forms.
- Add Aromatics: Stir in the coconut aminos, fresh lime juice, and grated ginger. Whisk until the sauce begins to thin and turn silky.
- Adjust Heat: Add the Sriracha or red pepper flakes. Taste and adjust the spice level to your liking.
- Final Texture: If the sauce is too thick for your preference, whisk in warm water one teaspoon at a time until it reaches your desirable consistency.
- Serve: Use immediately over skewers or , or store in a glass jar for up to 5 days.
Notes
- This spicy peanut satay sauce solidifies in the fridge. To serve leftovers simply microwave it for 15 seconds then add a teaspoon of water and mix well. Alternatively you can leave it at room temperature for 15-30 minutes for it to de-solidify.
- If the sauce appears to be grainy or break after adding lime juice, don't panic! In my experience, this usually happens if the ingredients are too cold. Just add a teaspoon or two of warm water and mix well.
- For a kid-friendly version, skip the red pepper flakes and add a teaspoon of honey or maple syrup.
- For a peanut-free version substitute the peanut butter with almond butter or cashew butter, or sunflower seeds butter for a completely nut-free sauce.