This easy gluten‑free Thai Peanut Sauce is creamy, and packed with savory, balanced flavor. It works as a dipping sauce for spring rolls, a quick dressing for salads or noodle bowls, and a reliable staple for meal prep. Made with simple pantry ingredients, it comes together in minutes and instantly elevates roasted vegetables, tofu, chicken, or anything you drizzle it on.
This recipe was inspired by Thai‑style peanut sauces and my need for a reliable, gluten‑free option that works well in meal prep bowls. I wanted something that complements tofu, roasted vegetables, and fresh herbs without being overly sweet or complicated.
See full meal prep tips here:
https://flourishwithoutflour.com/the-ultim/
And looking for more meal prep recipes? Check these out:
https://flourishwithoutflour.com/gluten-free-meatballs-with-almond-flour/
https://flourishwithoutflour.com/4-ingredient-sheet-pan-sausage-with-cabbage-and-onions/
https://flourishwithoutflour.com/low-carb-pizza-casserole-gluten-free-and-diabetes-friendly/
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Ingredients
- Tamari (GF Soy Sauce)
- Sesame oil
- Peanut butter
- Ginger
- Garlic
- Rice vinegar
- Lime juice
- Maple syrup
See recipe card for quantities.
Instructions
Step 1: Whisk wet ingredients together: sesame oil, rice vinegar, lime juice and maple syrup.
Step 2: Add maple syrup and whisk until smooth.
Step 3: Add spices and whisk until smooth.
Step 4: Serve over salad, with meal prep or use as dipping sauce.
Hint: Whisk the liquid ingredients together first (soy sauce, lime juice, water, etc.) before adding the peanut butter. It helps the peanut butter loosen and emulsify smoothly without clumping, giving you that perfectly creamy, pourable texture every time.
Substitutions
Tamari (GF Soy Sauce)
- Coconut aminos - slightly sweeter, less salty; great for a lighter flavor.
- GF soy sauce - if you have another brand.
Sesame Oil
- Avocado oil - neutral, great for meal prep.
- Olive oil - works, but adds a Mediterranean note.
- Peanut oil - keeps the peanut flavor strong.
- Tahini - 1-2 teaspoon adds nuttiness without sesame.
Peanut Butter
- Almond butter - slightly milder; great for GF + DF diets.
- Cashew butter - super creamy and neutral.
- Sunflower seed butter - nut‑free option; slightly earthy.
- Tahini - thinner, more bitter; add extra sweetener.
Garlic
- Garlic powder - ¼ teaspoon per clove.
- Minced jarred garlic - equal swap.
- Omit - still delicious.
Rice Vinegar
- Apple cider vinegar - closest match; slightly fruitier.
- White wine vinegar - mild and clean.
- Lime juice - (add extra 1:1) adds brightness; reduce the maple syrup slightly.
- Seasoned rice vinegar - (add extra 1:1) sweeter
Lime Juice
- Rice vinegar - (add extra 1:1) clean acidity.
- Apple cider vinegar - warm acidity.
- Seasoned rice vinegar - sweeter; reduce maple syrup.
Maple Syrup
- Honey - slightly thicker; use a little less.
- Coconut sugar - dissolve in warm water first.
- Brown sugar - dissolve in warm water.
- Date syrup - deeper caramel flavor.
Variations
Spicy Peanut Sauce
- Add ½-1 teaspoon sriracha, chili garlic sauce, or sambal oelek
- OR add a pinch of red pepper flakes
- OR stir in ½ teaspoon crushed Thai chili for a hotter version
Sweet & Mild
- Increase maple syrup by 1-2 tsp
- Add a splash of coconut milk for a creamy, mellow finish
Creamy Coconut Peanut Sauce
- Add 2-4 tablespoon canned coconut milk
Makes the sauce silkier and slightly sweeter - amazing for noodle bowls or drizzling over warm tofu.
Storage
efrigerator: Store the peanut sauce in an airtight jar or container for up to 5-7 days.
It will thicken as it chills, which is totally normal.
- To thin after chilling:
Stir in 1-2 teaspoons of warm water (or a splash of lime juice) until it returns to a smooth, pourable consistency.
- Freezer: Peanut sauce freezes surprisingly well. Freeze in small portions for up to 2 months.
Thaw overnight in the fridge and whisk again to smooth it out.
Top Tip
Let the sauce sit for 2-3 minutes, then taste. The flavors settle quickly, and this pause helps you dial in the perfect balance of salty, sweet, tangy, and spicy.
FAQ
Yes - almond butter, cashew butter, or sunflower seed butter all work well. Sunflower seed butter is the best nut‑free option. The taste will all be slightly different but still delicious.
Is this peanut sauce gluten‑free?
Yes, as long as you use tamari or another certified gluten‑free soy sauce. Regular soy sauce contains wheat.
Why did my peanut sauce get thick in the fridge?
Peanut butter naturally firms up when chilled. Just whisk in 1-2 teaspoons of warm water to loosen it back up.
Related
Looking for other recipes like this? Try these:
Gluten-Free Peanut Sauce
Ingredients
- ½ cup creamy peanut butter natural works best but you can use regular
- 2 tablespoons tamari GF soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2-4 teaspoons maple syrup depending on sweet preference
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger or 1 teaspoon of fresh grated ginger
- 1 small clove garlic or ½ teaspoon of garlic powder
- 1-2 tablespoons warm water to consistency
Instructions
- In a medium bowl, whisk together the tamari, rice vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger until smooth.Whisk in the peanut butter until the mixture starts to thicken and emulsify.Add warm water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency.Let the sauce rest for 2–3 minutes, then taste and adjust the sweetness, saltiness, or acidity as needed.
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