Recipes » Sauces » Creamy Thai Peanut Sauce
T. Colin Campbell Center for Nutrition Studies


  • 2 Tbsp Bragg's liquid aminos or low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp minced garlic
  • 3 Tbsp peanut butter
  • ¼ cup almond milk
  • 1 tsp Thai chili paste (optional)


  • 1. Combine all ingredients in a bowl and whisk together until smooth.
  • 2. If needed, microwave the mixture for 30 seconds to allow for easier blending. If it needs to be thinned a bit, add a little more almond milk.

Cooking Tips

  • 1. You can substitute ¼ tsp of Sriracha for the Thai chili paste.
  • 2. You can substitute red wine vinegar for rice vinegar.

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