Peanut Sauce


by: NYC Cook

Fresh and green, this peanut sauce is thin in texture but big on flavor. It’s particularly good with tofu and tempeh, over brown rice or Asian noodles.


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serves: 1

1/2 cup raw peanuts

1 tablespoon roasted peanut oil or regular peanut oil

1/2 cup chopped cilantro

1 tablespoon chopped mint leaves

2 limes zest and juice

2 cloves garlic

1/4 teaspoon chipotle chile powder (or 1 serrano chile, chopped)

sea salt to taste

1 teaspoon soy sauce

Nutrition Facts
Peanut Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 571

  • Total Fat: 49.8 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 365.4 mg
  • Total Carbs: 22 g
  •     Dietary Fiber: 8.8 g
  •     Sugars: 4.3 g
  • Protein: 20.6 g

how is this calculated?

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1.  Toast the peanuts in the oil in a skillet over medium-low heat until golden and fragrant, about 5 minutes. (If your pan is too hot and they’re browning too rapidly, take the pan off the heat and leave them until golden.) Put the peanuts with their oil in a food processor with the remaining ingredients and pulse until smooth, adding up to 1/2 cup water to thin the sauce. Taste for salt and soy sauce.

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