(Sorta) Spicy Peanut Sauce

  • Prep Time : 5m
  • Ready In : 5m

There was a point in my life where my local store had about 20 items total in stock (which included the ingredients for this sauce), so I lived off this stuff for months.  And I still enjoy it.  I think its that good.

This is a really quick and easy sauce that you can make in a couple of minutes with stuff you probably already have in your pantry and requires no cooking.  If you do have to head out to the grocery store, you’ll end up spending about $7 for enough ingredients to make this several times over.

You can put this on top of just about anything.  I like to cook some noodles or rice, saute some veggies and then combine them with the sauce in a deep pan or wok for a few minutes and garnish with peanuts and scallions.


  • 1/2 Cup of Peanut Butter
  • 1 Tablespoon of Oil (Sesame Preferred)
  • 1 Tablespoon of Soy Sauce
  • 2 Cloves of Garlic, Finely Chopped
  • Juice of 1 Small Lemon
  • 1/4 Cup of Water
  • 1/4 Teaspoon Sriracha or other chili sauce to taste


Step 1

Blend all the ingredients together with a fork or a food processor until its smooth, creamy and uniform.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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Nutritional Info

This information is per serving.

  • Cholesterol


Comments (12)

  1. posted by benjamin on May 18, 2012

    mmmm, smooth creamy and in a uniform.
    sorry, are we still talking about food?

  2. posted by leigh on May 21, 2012

    So easy to make and delicious! No more getting mad at the store because all of the bottled peanut sauces have fish in them.

    • posted by Toni on May 30, 2012

      We’re glad you enjoyed it! 🙂

  3. posted by Lauri Lindquist on June 5, 2012

    So delicious! My 9-year-old daughter made this tonight, and it was tasty and cheap.

    • posted by Jake on June 6, 2012

      You’re making your 9 year old cook you dinner! I bet you have her polishing the brass too 😉 Glad it turned out well!

  4. posted by Nicole on June 6, 2012

    It’s so good and so easy!! I just used what I had at home… crunchy pb, olive oil, and lime juice. It still turned out fantastic. Another good one, Thanks Jake!

    • posted by Jake on June 6, 2012

      Nice! Improvising is always fun and easy to do with this one. I bet some basil would be rad too.

  5. posted by Toni on February 3, 2013

    I made this for my friends who recently had a baby and they loved it! My tip would be to keep an eye out on the lemon juice. The lemon I used was very juicy, so it made it a little more sour and I had to compensate with more peanut butter. Great recipe! It was super tasty!

    It was served over a bed of sauteed kale, with tofu, sprouts and broccoli and a side of brown rice.

  6. posted by mike on May 7, 2015

    The plant based diet uses NO OIL! If you can’t keep to that then change the name of your site. Drs Esselstyn, McDougall, Campbell and Greger would never go for this shit your posting.

    • posted by Tammy on October 6, 2015

      I dont believe these recipes are written for these individuals you listed in your comment. Ever hear the saying “Thats why they make vanilla and chocolate”? There are as many recipe variations as there are people. Oils come from plants, and some people like to cook with them. I personally avoid oils as much as possible, but I’m not going to insult anyone else who uses them. There are literally millions, probably billions of recipes on the internet, if you don’t like this one, then move on, you don’t have to insult the person who posted it.

      • posted by Stacy on September 26, 2017

        And besides…I have listened to all those doctors and don’t believe they would ever be so insulting to this wonderful blogger.

    • posted by dawn on September 25, 2017

      Srsly? “THE” plant based diet? Like there’s only one version?

      I don’t see any non plant based ingredients, so please try not to be so judgemental. You’ll be a much happier (and pleasant) person for it, Mike.


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