Make Ahead

Homemade Gluten-Free Peanut Sauce

December 19, 2013
8 Ratings
  • Makes 1 cup
Author Notes

The simple substitution of Tamari for soy sauce makes this peanut sauce gluten-free friendly. With some brown rice noodles in the cupboard, you can throw this dish together in less time than it takes to call for take out. —PhoebeLapine

What You'll Need
  • 1 inch peeled, fresh ginger
  • 1 clove garlic
  • 1 tablespoon honey
  • 1 teaspoon Sriracha
  • 1/2 cup smooth peanut butter
  • 1/4 cup gluten-free tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • Scallions, for garnish
  1. In a small food processor or blender, combine all the ingredients and purée until coarsely combined. Add 1/4 cup warm water and purée until smooth. Add more water as necessary so the peanut sauce is similar to the consistency of ranch dressing.
  2. Garnish with scallions and serve alongside shrimp or chicken skewers, as a topping for a rice bowl, or tossed together with noodles. Extra sauce can be stored in an airtight container for up to 2 weeks.

See what other Food52ers are saying.

  • Transcendancing
  • Linda
  • Vanessa Vermette
    Vanessa Vermette
  • Lisa
Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on

11 Reviews

Lisa April 16, 2024
i grated lime zest, added two more cloves of garlic, used lime juice instead of vinegar, and lots of white pepper. more ginger for me is essential, and Tajin, a bit of ancho chili powder. this is a good basis but a great base to start with - enjoy!
Jan January 9, 2016
I took heed of a couple of comments and instead of adding 1/2 cup of water, I added 2 Tbsp fresh lime juice (and some zest) and 2 Tbsp lite coconut milk. It was amazing and SO easy!
Transcendancing September 15, 2015
This was *amazing*, and such a great find on a night where I really couldn't be bothered cooking! I added some extra lime and brown sugar to the mix, plus extra siracha because I like it spicy. SO DELICIOUS. Served it with noodles, chicken and vegetables I had that needed using. So awesome. So grateful! New favourite for warmer months!
Daniel B. January 28, 2014
how could there possibly be gluten in a peanut sauce???
eliselaurel February 10, 2014
Soy sauce often contains gluten. Subbing the regular soy for Tamari it is gluten-free.
purly January 25, 2014
Yes, lime juice, a bit of coconut milk & red pepper flakes will lead you to the "wow factor".
Linda January 11, 2014
I use unsweetened peanut butter, and since I am no a vegan, soy sauce. The soy sauce can be the same amount as the tamari.
suzi January 6, 2014
I made this tonight, and although good, it's missing something but I can't put a finger on it. I might make again as I am looking for "that" peanut sauce recipe to end all the searching. I did use a tad more hot sauce, and a good bit of ginger. After tasting it, I added a touch more vinegar. I'll let it sit overnight in the fridge before changing anything else. It just didn't have the "wow factor" I was hoping for; you know, the "I can't stop eating this" that happens when you hit on something that just rocks your socks off. I'll review again if I change my mind.
Linda January 11, 2014
Lime juice! One or 2 TBS lime juice or to taste, and red pepper flakes instead of srichacha.
KJ January 3, 2014
Look delicious! If I use soy sauce instead of tamari is the amount the same? Thanks!
Vanessa V. January 3, 2014
Is the peanut butter in this recipe regular/sweetened or natural/unsweetened? Thanks!