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Square photo of a bowl of vegan satay sauce with a spoonful being taken out of it, set on a bamboo mat with lime wedges in the background.
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5 from 1 vote

Vegan Indonesian Satay Sauce Recipe

Quickly whisk together this easy vegan peanut satay sauce for drizzling over tofu, tempeh, noodles and veggies or as a dipping sauce for rice crackers.
Prep Time5 minutes
Total Time5 minutes
Servings: 6 people
Author: Camilla Sanderson

Ingredients

  • 100 g peanut butter
  • 2 garlic cloves, minced or grated
  • 2 tablespoon lime juice
  • 2 tablespoon kecap manis, (sweetened soy sauce)
  • 1 tablespoon tamari, (or GF soy sauce)
  • 2-3 teaspoon sambal oelek, (chilli sauce)
  • ¼ cup water

Instructions

  • Measure all the ingredients except the water into a 500g jug. Whisk together with a small whisk or fork.
    100 g peanut butter, 2 garlic cloves, 2 tablespoon lime juice, 2 tablespoon kecap manis, 1 tablespoon tamari, 2-3 teaspoon sambal oelek
  • Slowly pour in the water while whisking until smooth.
    ¼ cup water
  • Serve as a dipping sauce or let down with more water and some oil to use as a marinade.

Notes

  • Store in an airtight container in the fridge for up to 3 week for in the freezer for up to 3 months.  (you may need to mix in a little water when used after storing).
  • Serve as a dip for barbecued tofu or tempeh skewers, raw vegetable sticks or rice crackers (see the blogpost for how to make vegan krupuk easy at home).
  • Or use as a sauce drizzled over cooked vegetables or mixed into noodles for a quick weeknight dinner.  

Nutrition

Calories: 130kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 435mg | Potassium: 110mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg