Whip up a batch of this ridiculously easy and flavour-packed Vegan Satay Sauce in just minutes! This creamy, peanutty dream is the perfect accompaniment to tofu skewers, vibrant noodle bowls, or even as a dip for your favourite veggies. Forget slaving over complicated recipes – this simplified version delivers all the deliciousness without the fuss. Ready to elevate your weeknight meals with a touch of Southeast Asian-inspired magic?
📝 Ingredient notes
Coconut Milk (400ml): We’re using light canned coconut milk here for a slightly lighter satay sauce. It still provides that lovely creaminess while being a touch lower in calories. Feel free to use full-fat coconut milk for a richer sauce if you prefer, but you may need to thin it with a little water to achieve the desired consistency.
Peanut Butter (150g): The heart and soul of our satay sauce! Make sure to use a peanut butter that is 100% peanuts, with no added sugar, oil, or salt. This will give you the purest peanut flavour and allow you to control the sweetness and saltiness of the sauce. I just use this one from Aldi! Smooth peanut butter is recommended for this sauce.
Curry Powder (2 Tbsp): This is our secret weapon for a quick and flavourful satay sauce. A good quality curry powder provides a blend of spices that create a warm and aromatic base. Feel free to experiment with different curry powder blends for subtle variations in flavour. For a more authentic Thai-inspired flavour, try substituting red Thai curry paste.
Agave (1 tbsp / 10g): Agave nectar adds a touch of sweetness to balance the savoury flavours. It’s a vegan-friendly alternative to honey and has a mild flavour that won’t overpower the other ingredients. Other sweeteners like maple syrup or brown sugar can be substituted.
Soy Sauce (2 tbsp): Soy sauce provides that essential salty, umami kick that enhances all the other flavours in the sauce. Tamari or coconut aminos can be used as gluten-free alternatives.
Sesame Oil (1 tbsp / 15g): Just a touch of sesame oil adds a wonderful nutty aroma and depth of flavour. It’s a key ingredient in many Asian cuisines and complements the peanut butter beautifully.
🥣 How to make Satay Sauce
- Combine Coconut Milk: Give the can of coconut milk a good shake to ensure the contents are well mixed. This is especially important if the coconut milk has separated into thicker cream and thinner liquid. Once shaken, open the can and pour the entire contents into a cup for your immersion blender. If you don’t have one, feel free to use a normal blender or food processor.
- Add Remaining Ingredients: Add the peanut butter, curry powder, agave nectar, soy sauce, and sesame oil to the blender with the coconut milk.
- Blend Until Smooth: Blend until the mixture is completely smooth and homogeneous. There should be no visible lumps of peanut butter or curry powder. Scrape down the sides of the blender container as needed to ensure everything is thoroughly incorporated.
- Serve and Store: Once the sauce is completely smooth, it’s ready to enjoy! Serve it warm drizzled over your favourite dishes, or cool as a dipping sauce. Leftover satay sauce can be stored in an airtight container in the refrigerator for up to a week. Give it a good stir before using it again, as it may thicken slightly upon refrigeration.
💡 Tips for getting it right!
- Choosing Peanut Butter: Opt for a 100% natural peanut butter with no added sugar, salt, or oil for the best flavour and control over the final sauce.
- Adjusting Consistency: If the sauce is too thick, add a little water or plant-based milk to thin it out to your desired consistency.
🎨 Potential variations
- Spicy Satay Sauce: Add a pinch of red pepper flakes or a dash of sriracha for a fiery kick.
- Thai-Inspired Satay Sauce: Use red Thai curry paste instead of curry powder for a more authentic Thai flavour profile.
🍽️ How to use this satay sauce
This versatile satay sauce isn’t just for dipping! Drizzle it over tofu skewers, stir it into a vibrant noodle stir-fry, or use it as a delicious glaze for grilled vegetables or over some crispy tofu. It’s also the perfect accompaniment to our upcoming Summer Rolls recipe – stay tuned for that next week!
🤔 Frequently asked questions
Is this satay sauce authentic?
This recipe is inspired by Thai-style satay sauces but is simplified for convenience.
Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter, but the sauce will have a slightly more textured consistency. If you prefer a completely smooth sauce, stick with smooth peanut butter.
Can I make this sauce ahead of time?
Absolutely! This satay sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Give it a good stir before using, as it may thicken slightly upon refrigeration.
What can I serve this satay sauce with?
This versatile sauce is delicious with a variety of dishes. Try it with tofu or tempeh skewers, grilled vegetables, noodles, rice, spring rolls, or as a dipping sauce for your favourite starters.
Is this satay sauce gluten-free?
The recipe itself is gluten-free, but be sure to check the label of your soy sauce to ensure it’s gluten-free as well. Tamari or coconut aminos are good gluten-free alternatives.
Equipment
- 1 Blending cup
Ingredients
- 400 ml Coconut milk
- 150 g Peanut butter
- 2 Tbsp Curry powder
- 1 Tbsp Agave
- 2 Tbsp Soy sauce
- 1 Tbsp Sesame oil
Instructions
- Combine: Shake the can of coconut milk well and pour into a cup or blender.
- Add: Add peanut butter, curry powder, agave, soy sauce, and sesame oil.
- Blend: Blend until completely smooth, scraping down the sides as needed.
- Serve: Enjoy warm or cold. Store leftovers in the fridge for up to a week.
Notes
– Use 100% peanut butter for the best flavour.
– Leftover sauce may thicken in the fridge; stir or shake before using.