Vegan Thai Peanut Sauce

You catch the smell through the steam vent and suddenly you are starving. That warm, nutty aroma hits your senses like a dang charm. It27s wild how just a whiff from your pressure cooker sends your tummy into a full-on rumble.

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Steam dances out as the float valve does its little dance, letting you know the pressure27s building up good. You spot that little valve hiss and know the timer is ticking, counting down to your sauce27s perfect moment. You feel that bubbling anticipation grow with every hiss.

Once the natural release starts, you start sneaking glances, waiting for the tender pull of the lid. The slow release has you almost drooling just thinking about that creamy, tangy peanut sauce waiting on the other side. You can27t wait to whisk it up and get saucy!

The Real Reasons You Will Love This Method

• It27s super fast 2D just a few minutes under pressure and you27re halfway there.
• The natural release lets flavors fully develop while keeping the sauce creamy and smooth.
• No fuss, no mess since everything comes together in just one bowl before hitting the cooker.
• You get that perfect balance of sweet, salty, and zingy thanks to the tamari and fresh lemon juice.
• The float valve's hiss is kinda satisfying and shows you your cooker27s working hard for you!

Your Simple Ingredient Checklist

• ½ cup creamy natural peanut butter 2D grab the one you like best, but creamy works real good.
• 2 tablespoons pure maple syrup, to bring just the right kinda sweetness.
• 1 ½ tablespoons tamari 2D this is your salty punch and depth of flavor.
• 2 tablespoons fresh lemon juice or lime, fresh squeezed for that bright zing.
• 1 to 2 cloves garlic, minced or smashed, whatever you got handy.
• 1 teaspoon freshly grated ginger 2D feels fresh and kinda important for the sauce27s zing.
• About ⅓ cup hot water to thin things out 2D adjust as you go for your fave texture.
• Optional: extra tamari or lemon juice for tasting adjustments at the end.

You probably got most of these in your pantry or fridge already. The hot water helps get the sauce to just the right pourable texture but you can make it thicker or thinner by adding less or more. Fresh lemon juice really brightens everything up, so don27t skimp on that one. The garlic and ginger combo? Classic and real dang good. Makes your sauce pop!

The Exact Process From Start to Finish

Step 1: Pull out a medium bowl and get your peanut butter ready, creamy style.

Step 2: To that bowl, add maple syrup, tamari, fresh lemon juice, garlic, and ginger. Whisk it all up until it27s nice and smooth.

Step 3: Slowly pour in that hot water while you keep whisking to get your sauce just right.

Step 4: Taste your sauce. Need more salt? Add a splash more tamari. Want more brightness? Squeeze a little extra lemon juice in. More sweetness? Toss in a bit extra maple syrup.

Step 5: Now for the pressure cooker 2D you don27t actually need to cook the sauce in the pressure cooker since it27s a quick whisk-up sauce. But heating the water in the cooker can speed things up.

Step 6: Fill your kettle or pot and heat water in the cooker until you hear that satisfying valve hiss.

Step 7: Pour your hot water into the sauce bowl carefully while whisking to keep it creamy and smooth.

Step 8: Give your sauce one last taste and adjust if you gotta. Then enjoy on your fave noodles, veggies, or tofu. Heck, even as a dip it works real good.

Smart Shortcuts for Busy Days

• Whip up the sauce ingredients ahead and store in the fridge so it27s ready to go when you wanna eat.
• Use pre-minced garlic and jarred ginger if you27re in a real hurry 2D you won27t miss much.
• Heat water in your microwave while you27re mixing the other stuff to save a few minutes.

These little hacks keep the sauce preparation stress-free and fast. Really handy when you27re juggling a bunch of stuff but still wanna eat good. You gotta have a standby sauce recipe that27s quick and satisfying, right?

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Your First Taste After the Wait

When you finally get that first taste, your taste buds are gonna do a happy dance. The peanut butter27s creamy richness hits first, coating your tongue like a velvety hug.

The lemon juice cuts through with a crisp brightness that keeps the sauce feeling fresh and lively. That little zing is just right, never too overwhelming.

Then the tamari comes in with its salty depth, kinda like a savory whisper that balances everything out perfectly.

And dang that garlic and ginger combo makes it lively and a tiny bit spicy, giving the sauce personality and punch you didn27t expect. You27ll wanna lick the bowl.

Your Leftover Strategy Guide

• Store your peanut sauce in an airtight container in the fridge. It usually keeps great for up to a week.
• If it thickens up too much, just stir in a splash of water or lemon juice before using again.
• You can freeze peanut sauce too. Portion it in small containers or freezer bags. Thaw in the fridge overnight.
• Leftover sauce also makes a killer salad dressing or dip. Try mixing with a little vinegar or hot sauce for a fresh spin.

Keeping your sauce fresh is key since the ginger and garlic wanna stay lively. Make sure you seal it tight to keep all those flavors happy. It27s real satisfying knowing you27ve got ready-to-go sauce waiting in your fridge for busy days or last-minute meals.

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Everything Else You Wondered About

• Can I make this peanut sauce thicker or thinner? Totally! Just tweak the water amount. Less for thick, more to thin out.
• Do I have to cook the sauce in the pressure cooker? Nope. This sauce doesn27t need cooking in the cooker, but you can heat the water there to speed things.
• What27s a float valve? That27s the little part on your pressure cooker lid that pops up to show pressure's building.
• How long to wait for natural release? Slow release after the timer runs out usually takes about 5-10 minutes depending on your cooker.
• Can I use crunchy peanut butter? You sure can, but creamy blends smoother in the sauce.
• Will this sauce keep in the fridge? Yeah, airtight container for about a week is best. Stir before using if it thickens up.

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Easy Peanut Sauce (Vegan!)

This creamy Thai-style vegan peanut sauce blends peanut butter, garlic, ginger, and tamari for bold, tangy flavors. Perfect for dipping, drizzling on bowls, or tossing with noodles!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 227 kcal

Equipment

• 1 Mixing bowl medium

Ingredients

  

Main ingredients

• ½ cup peanut butter creamy, natural
• 2 tablespoons pure maple syrup
• 1 ½ tablespoons tamari
• 2 tablespoons fresh lemon juice or lime
• 1 to 2 cloves garlic minced or smashed
• 1 teaspoon ginger freshly grated
• ⅓ cup hot water adjust as needed

Instructions

 

Instructions

• Add peanut butter, maple syrup, tamari, lemon juice, garlic, and ginger to a bowl.
• Whisk together while slowly adding hot water until desired consistency is reached.
• Taste and adjust flavors by adding extra tamari, lemon juice, or maple syrup as needed.

Notes

This sauce is perfect on noodles, veggies, tofu, or as a dip. Store in an airtight container in the fridge for up to a week. Stir before reuse. Optionally freeze in small portions for easy use later. Thin with water or lemon juice if thickens.