Peanut Sauce


"Delicious!" "Excellent!" "This is really good!"
Those were comments from the dinner table the first time we served this sauce drizzled over rice and vegetables. I bet your diners will love this sauce, too. Try it in this Peanut Vegetable Stir-Fry for a quick, easy, satisifying dinner. This recipe makes a lot, so store the unused portion in the fridge to drizzle on veggies later in the week.
This recipe comes to us from Jewish Veg members Caroline Graettinger, PhD and Timothy Graettinger, PhD. Their Website is


Prep time
Cooking time
Total time


3 cups
1⁄2 cup
peanut butter (creamy or chunky)
1⁄4 cup
brown sugar (packed)
2 cloves
garlic (minced or pressed)
2 tablespoons
2 tablespoons
lime juice
1 tablespoon
tamari soy sauce


Blend all the ingredients in a food processor or blender until smooth. Feel free to leave in some of the crunchy peanut bits if you are using crunchy peanut butter.
In a non-stick skillet over medium heat, cook the sauce until thick, about 5-6 minutes.


This is a high-fat recipe due to the peanut butter, so use it like a condiment by drizzling just a couple of tablespoons of it over your veggies. You'll add a lot of flavor with fewer calories and less fat.

This sauce keeps well in the freezer, so you can make a whole batch and freeze some for future use.

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