Gluten Free Spicy Peanut Sauce
This bold, creamy sauce hits every note at once — nutty, tangy, a little sweet, and as spicy as you want it to be. The key swap that makes it work without wheat is tamari in place of regular soy sauce, delivering all that deep, savory depth with none of the gluten concerns. Freshly squeezed lime juice and rice vinegar cut through the richness of the peanut butter, while toasted sesame oil and grated ginger add a warm, aromatic backbone that makes the whole thing taste far more complex than a five-minute whisk job has any right to. You control the heat by dialing the chili-garlic sauce up or down, so it works for a crowd of six with wildly different spice tolerances. Thin it out with a splash of warm water until it drapes perfectly over noodles, grilled proteins, roasted vegetables, or whatever you're pulling together for dinner. A scatter of chopped roasted peanuts on top adds a satisfying crunch if you want to take it one step further. Make a batch on Sunday and it keeps in the fridge for up to five days, ready to rescue any meal that needs a little excitement.
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Learn more →Ingredients
6 servings
- ½ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1–2 tbsp chili-garlic sauce, to taste
- 1 tsp fresh ginger, finely grated
- 2–4 tbsp warm water, as needed
- 1 tbsp chopped roasted peanuts (optional)
Instructions
- 1
Add the peanut butter, tamari, rice vinegar, lime juice, honey, sesame oil, chili-garlic sauce, and grated ginger to a medium bowl.
- 2
Whisk vigorously until the mixture is smooth and fully combined, about 1 minute.
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