This peanut sauce without soy sauce is perfect for those making fresh spring rolls, looking for the ideal dipping sauce only to realise that they don’t have any soy sauce in their cabinet!
This alternative leaves nothing to be desired and it is the perfect accompaniment to an array of dishes – from rice paper rolls to roti!
The good news about it, as well, is that it takes less than five minutes to whip up. So long as you have a few ingredients in your pantry, you’re already halfway to making one of Southeast Asia’s most delicious dipping sauces.
So if you’re after an easy peanut sauce recipe, then this one should be a quick hit!
How to Make Peanut Sauce Without Soy Sauce
Start off with some natural peanut butter – I think that the natural style of peanut butter just works better in this application.
We tend to buy a half-smooth, half-crunchy variety (marketed as “smunchy”) that works well, however, I’d recommend not using full crunchy peanut butter for this – it’s just too many peanuts!
Add the peanut butter to a small mixing bowl and then add a bit of dark brown sugar, just to add a touch of sweetness to an overall savoury sauce.
Then, grate in a clove of garlic for an added punch. I recommend using a rasp-style grater here as it effectively minced the garlic very small. If you don’t have one, simply mince the garlic as finely as you can.
Next, add in some fish sauce. This is the soy sauce replacer here that will give a lot of saltiness and umami to your peanut sauce.
After that, add some toasted sesame oil for a bit of nuttiness and a touch of sriracha for a slight bit of heat. This isn’t going to make the sauce spice, it’s just going to add a little bit of heat to the finished sauce.
The last ingredient is some rice wine vinegar. There needs to be a bit of acidity and the mild nature of rice vinegar works really well here.
Now, all you need to do is dilute with a bit of water and mix everything until well combined. Add as much water to get the consistency you’d like – it can vary from brand to brand.
Also, if you’re making this ahead of time and refrigerating it, you will need to add a splash of water to loosen the sauce.
- 90g (1/3 cup) natural peanut butter (see note 1)
- 1 clove garlic, grated or very finely minced
- 1 tablespoon fish sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons sriracha
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- Add all ingredients to a large bowl along with 60ml (1/4 cup) water. Mix until well combined, adding more water to reach desired consistency. Server immediately at room temperature.
- Use a smooth or semi-smooth peanut butter - do not use crunchy peanut butter.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 501mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 6g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
As mentioned earlier, the peanut sauce goes great with fresh spring rolls, dipped in roti or even stir-fried with noodles! The opportunities are endless.
Are you looking to make peanut sauce without any soy sauce? Have any questions about this recipe? Let me know in the comments!