Peanut Dipping Sauce Recipe (Free of Gluten, Dairy, Sesame & Coconut)

This delicious peanut dipping sauce has a blend of influences from Thailand, Vietnam, Japan, and North America. Consequently, it’s perfect with a variety of Asian-inspired dishes, ranging from fresh Vietnamese summer rolls to Thai chicken satay. And unlike many other peanut sauce recipes, this one is light, gluten-free, sesame-free, and coconut-free! Yes, it uses water, instead of coconut milk, and has no oil added, which means it’s also quite cheap to make.

Peanut Dipping Sauce without Dairy, Gluten, Sesame, or Coconut

As if this wasn’t enough, you can also make this recipe to suit other dietary needs!

Peanut-Free Options: Need a peanut sauce experience without peanuts? Don’t worry, this recipe is also delicious made with sunflower seed butter or almond butter (if tree nuts are okay).
Soy-Free Option: Coconut aminos offers a suitable substitute for soy sauce, and it’s top allergen free. It is a little sweeter and a little less salty than soy sauce and tamari. So you might want to add a pinch of salt, and you can add brown sugar just to taste.
Sweetener Options: Brown sugar adds the perfect depth and sweetness to this peanut dipping sauce. But maple syrup, honey, sugar, or coconut sugar can be substituted in an equal amount. If you want a purely savory, sugar-free sauce, you can omit the sweetener.

Special Diet Notes: Peanut Dipping Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, sesame-free, coconut-free, vegan, and vegetarian.

Light Peanut Dipping Sauce

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Use this versatile peanut sauce not only as a dip for grilled satay skewers or summer rolls, but also as the backbone for stir fried rice noodles. The sauce contains a little bit of heat, but you can cut back on it or eliminate it altogether if you think it will scare the kids. The sauce keeps for days, but inevitably thickens as it sits. You can thin the sauce with a little coconut milk, water, or gluten-free broth, if needed

Author: Laura B. Russell

Recipe type: Sauce

Cuisine: Asian

Serves: about 2 cups

Ingredients

½ cup peanut butter
3 tablespoons gluten-free soy sauce or tamari
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon mirin
2 teaspoons sriracha
½ teaspoon ground coriander
1 cup water
1 tablespoon lime juice, plus additional as needed

Instructions

In a small saucepan, whisk together the peanut butter, soy sauce, ginger, brown sugar, mirin, sriracha, and coriander. Whisk in the water until smooth.
Place the pan over medium heat. Heat, while whisking, until hot, but do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, but it will likely thicken as it sits. When the peanut sauce is hot, stir in the lime juice, to taste.
Store leftover sauce in an airtight container in the refrigerator, for up to 1 week.

Notes

This recipe is reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.

Nutrition Information

Serving size: 2 tablespoons Calories: 55 Fat: 4.1g Saturated fat: .9g Carbohydrates: 3.3g Sugar: 1.6g Sodium: 219mg Fiber: .6g Protein: 2.3g