Easy homemade peanut salad dressing. Made with fresh ingredients like lime, ginger, and garlic, mixed with creamy peanut butter. This show-stopping dressing is delicious as a dip or poured over all your favourite veggies, noodles and healthy salads.
Ingredients and substitutions.
This gorgeous vegan peanut dressing recipe is gluten-free, oil-free and made with whole food plant based ingredients. It’s also known as Thai peanut dressing or peanut sauce.
If you don’t like peanut butter, you could try swapping it for a different nut butter such as raw almond butter or cashew butter.
Most nut butter is made using roasted nuts so check your product label before purchasing if you want to use raw. I’m not 100% Raw so choose to use a regular store-bought peanut butter made from whole ingredients.
If you want to go nut-free then you could also use tahini or sunflower butter instead.
Peanut butter - I prefer to use natural and smooth peanut butter.
Coconut aminos - you could use gluten-free tamari sauce or nama shoyu instead, both work well if you have one of those.
Lime juice - to balance out the sweetness and saltiness and to add that fresh citrus tang. You could swap it with lemon juice if that’s what you have.
Maple syrup - you could replace the maple syrup with your preferred sweetener. Date paste or 1-2 soaked pitted dates work well. If you use soaked dates, you’ll need to use a blender to make the dressing smooth.
Water - water is used to thin out the recipe into a salad dressing. You can use less water to keep this as a thicker dip or sauce.
Why use coconut aminos?
Coconut aminos is a savoury condiment made from coconut vinegar, coconut nectar and sea salt.
Coconut aminos makes a great alternative to soy sauce, tamari sauce or nama shoyu because it has a similar flavour but with its own touch of natural sweetness. It’s also much the same in colour and texture.
It’s fast-growing as a popular alternative to soy, tamari and nama shoyu. It works in sauces, dips, dressings and marinades as it’s typically both soy-free and gluten-free.
Its flavour is milder and slightly sweet too. You may need to add more of this ingredient than you usually would when preparing your recipes with tamari, soy or nama shoyu. Taste test what you’re making and add more if your recipe needs it.
Coconut aminos is especially popular with raw foodies because you can buy it raw, fermented and unpasteurized. It makes a perfect raw food ingredient for many recipes, just like this peanut salad dressing.
Other raw salad dressings you may like:
- cashew mayo
- tahini miso dressing,
- lemon herb vinaigrette
- peanut salad dressing
- hemp seed ranch dressing
What to serve with peanut dressing?
This sumptuous peanut dressing recipe is really versatile and compliments may raw vegan dishes such as:
- green leafy salads
- vegetable salads
- as a dip with chopped vegetables
- with raw vegan sushi
- spring rolls
- over kelp noodles
- or vegetable noodles such as courgette (zucchini), pumpkin or squash.
Peanut Salad Dressing
- Chopping board.
- Paring knife.
- garlic press
- fine handheld grater
- Jar with a lid.
- 2 tablespoon smooth peanut butter.
- 1 tablespoon lime juice.
- 1 clove garlic.
- 1 Inch piece ginger.
- 1 tablespoon coconut aminos.
- ½ tablespoon maple syrup.
- 1 - 4 tablespoon water to thin.
- Add the peanut butter to a small bowl. Peel the garlic clove and discard the outer skin. Mince the garlic using the garlic crusher or a knife. Add the minced garlic to the peanut butter.
- Using the back of the spoon, peel the fresh ginger and discard the skin. With the grater, finely grate the ginger until you get 1 tablespoon full. Now add the grated ginger to the bowl.
- With your paring knife, half the lime and juice one half. This should give you about 1 tablespoon of lime juice. Add the lime juice to the minced garlic, ginger and peanut butter. I like to give it all a good stir now before adding anything else.
- Lastly, add the maple syrup, coconut aminos and water to the bowl and then mix together thoroughly. Taste test the dressing and add a little more lime, coconut aminos or maple syrup if needed.
- Pour into your jar for storing. Use within 3 days.
Hey, did you like this recipe? If so it would mean the world to me if you would please Pin this to your Pinterest boards or even share it on social media so others can find it too.
I’m off for some tea.
Love raw food.
mum, dog owner, raw food enthusiast