Gluten Free Coconut Peanut Sauce
Rich, creamy, and layered with bold flavor, this peanut sauce comes together in under ten minutes with just one saucepan and a whisk. Full-fat coconut milk gives it a silky, luxurious body, while tamari steps in for traditional soy sauce — a key swap that keeps the whole recipe free from wheat and gluten without sacrificing any of that deep, savory depth. Fresh ginger and grated garlic bring real heat and brightness, and a finishing squeeze of lime ties everything together beautifully. A drizzle of toasted sesame oil adds that unmistakable nutty aroma that makes this sauce taste like it came from your favorite restaurant. The optional red pepper flakes let you dial the heat up or down depending on who's at the table, and the water adjustment means you can get it to exactly the consistency you need — whether you're drizzling, dipping, or tossing noodles. This recipe makes six servings, so it's just as useful for a weeknight dinner as it is for a gathering where you need something crowd-pleasing and fuss-free.
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Learn more →Ingredients
6 servings
- ½ cup full-fat coconut milk
- ½ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes (optional)
- 2–4 tbsp water, as needed
Instructions
- 1
Combine the coconut milk, peanut butter, tamari, lime juice, honey, sesame oil, ginger, and garlic in a small saucepan over medium-low heat.
- 2
Whisk constantly until the peanut butter is fully incorporated and the sauce is smooth, about 3–4 minutes.
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