Satay sauce is a wonderfully rich, peanut sauce that tends to be naturally dairy-free. It’s also extremely versatile. You can use it as a marinade for chicken or tofu, as a dipping sauce, with noodles, or even as a Thai-style sauce on pizza (no cheese required!).
Special Diet Notes: Satay Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, vegan, plant-based, and vegetarian.
For soy-free satay sauce, you can swap in coconut aminos. This substitute is a little sweeter and less salty, so I would up it to 3 tablespoons and reduce the brown sugar to 1 tablespoon.
For peanut-free and nut-free satay sauce, use sesame oil or your cooking oil of choice and use sunflower seed butter in place of the peanut butter.
- Heat the oil in a skillet or saucepan over medium-low heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and saute 1 minute more.
- Whisk in the peanut butter, coconut milk, chili sauce, soy sauce and brown sugar until relatively smooth. Bring the mixture to a simmer, reduce the heat to low and let simmer for 10 minutes, uncovered, stirring occasionally.
- If it thickens too much for your needs, whisk in a little water to your desired consistency.