Buddha Bowl Peanut Sauce

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Thick and creamy peanut butter blended with soy sauce, rice vinegar, and maple syrup make this Buddha Bowl Peanut Sauce a delicious addition to any meal. I’ve added garlic and ginger for a robust-tasting sauce you are going to love. 

This versatile Buddha bowl sauce not only enhances the flavor of your favorite Buddha bowl but also serves as a fantastic drizzle for salads or dip for veggies. This vegan peanut sauce is also a flavorful condiment for wraps and sandwiches. You can even use it with tofu, or tempeh and toss it with your favorite stir fry veggies. The options are endless!

If you love all things peanut, you’ll love this recipe for Peanut Butter Oatmeal Bake, Peanut Butter Thumbprint Cookies, and these Peanut Butter and Jelly Pancakes. 

Why You’ll Love This Peanut Buddha Bowl Sauce

• Quick to prepare: It only takes a few minutes to combine and blend the ingredients to make this Buddha bowl dressing.
• Versatile: Though ideal for Buddha bowls, this peanut sauce recipe is also great for salads, sandwiches, and dipping veggies.
• Healthier than store-bought: If you’ve ever picked up a jar of peanut sauce at the grocery store I am sure you’ve noticed the long list of ingredients. This peanut butter buddha bowl sauce only uses a few simple ingredients.
• Modifiable: The great thing about this peanut sauce for bowls is you can spice it up, make it sweeter, make it thinner or thicker, and it will still taste great. 

Ingredients

• Peanut butter: Use a creamy natural peanut butter. Make sure your peanut butter doesn’t have any added sugar. The label should only list peanuts and maybe salt. 
• Soy sauce: Choose a low-sodium soy sauce so you can adjust the amount of salt to your liking for a deep umami flavor. For gluten-free soy, use tamari, or for a soy-free option, use coconut aminos. 
• Apple cider vinegar: Apple cider vinegar adds a touch of tanginess to this sauce. 
• Maple syrup: Use real maple syrup for the best flavor. You can add more or less depending on your preference. Agave or brown sugar will also work in place of maple syrup though they have a slightly different flavor.
• Garlic: Use fresh minced garlic for the best taste. If you don’t have fresh on hand you can use jarred or minced garlic. 
• Ground ginger: Powdered ground ginger adds a slightly sweet and pungent flavor to the sauce.
• Dairy-free milk: Choose your favorite dairy-free milk to help thin out the sauce. Make sure it is unsweetened or your sauce will end up too sweet. Use more or less of the milk depending on how thick you want your sauce. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Spice it up: Stir in a touch of sriracha or a sprinkle of red chili flakes for a touch of heat. 
• Add a Thai twist: Use coconut milk instead of regular non-dairy milk for more of a Thai-inspired sauce.
• Swap the peanut butter: Try almond or cashew butter for a slightly different flavor. If you need a nut-free option, you can also use tahini or sunflower seed butter.
• Stir in lime juice: For a more pungent flavor, add freshly squeezed lime juice. 

How to Make Buddha Bowl Peanut Sauce

Get all your ingredients ready and pull out your blender. 

Step 1: Combine all the ingredients. Place all the ingredients in the food processor or blender. 

Step 2: Blend. Blend to your desired consistency and then serve over your favorite Buddha bowl. 

Serving Suggestions

This peanut sauce for Buddha bowls is versatile and goes well with loads of dishes. Here are some of my favorite pairings.

• Make a batch and drizzle over these Vegan Lettuce Wraps and this Easy Baked Tofu. You can also swap the hummus in these Vegan Veggie Pinwheels for some of this sauce.
• Prepare as a salad dressing for this Vegan Pasta Salad or this Grilled Peach Salad. It's also a great sauce for rice a bowl.
• Make and serve as a dipping sauce for this Vegan Buffalo Cauliflower or these Vegan Lentil Meatballs.

Expert Tips

• To soften peanut butter: If your peanut butter is a touch on the hard side, put it in the microwave for a few seconds to soften it up. Just make sure there is no foil on the jar.  
• To store: Store unused Buddha bowl sauce in the fridge in a mason jar or airtight container for up to 1 week. Give it a good stir before using it again as it will thicken in the fridge. If it's too thick, add more non-dairy milk or water to thin it out.
• Start with less milk: Add the milk gradually so you don’t end up with a sauce that’s too thin. 

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