Quick & easy low-fat Thai peanut sauce (Vegan, No oil)

I have been meaning to make a low-fat peanut sauce for ages. There are many recipes of course, but I had some red Thai curry paste to use up and thought this might be a great and easy addition of spices in my peanut sauce. I also wanted to use peanut flour for a low-fat version, and also because peanut flour doesn’t aggravate my system the way peanut butter does (food intolerance).

I didn’t know how to thicken it up nicely without using coconut milk, as I always had in the past. While delicious, we have completely excluded it from our diet after going low-fat earlier this year (for reasons McDougall and Esselstyn, among others, advocate). So what to use? Silken tofu is one way to thicken up sauces, so I added this into the sauce and it turned out great. The peanut flour adds a ton of flavor also without the fat. If you cannot find peanut flour, you can use powdered peanut butter instead (the only difference is sweetener).

Low fat vegan thai peanut sauce (Quick version)

This low fat thai peanut sauce does not use coconut milk, oil, or any animal products. Vegan, low fat and delicious!

3.88 from 8 votes

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Course: Sauces, Spreads & Condiments

Cuisine: Asian, Thai

Keyword: apple cider vinegar, massaman curry paste, peanut flour, plant-based milk, powdered peanut butter, red curry paste, tofu

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 Servings

Calories: 33kcal

Author: Jen deHaan

Ingredients

• 1/2 cup defatted peanut flour Or sub powdered peanut butter. See notes.
• 3 oz tofu firm or silken, plain
• 2 Tbsp red curry paste See notes
• 1.5 oz non-dairy milk cashew, oat, rice etc
• 1.5 oz apple cider vinegar
• 2 tsp maple syrup or stevia to taste, optional

Instructions

• Combine all ingredients in a food processor or blender and combine until smooth.
• This recipe is a somewhat thick consistency, and can be used as a spread or dip or mixed into noodle dishes. Add additional vinegar and/or water for a thinner consistency suitable for bowls or drizzles.

Notes

Peanut flour: Because peanut flour is not sweetened, you may want to add an additional tablespoon of maple syrup, or some additional stevia.

Spice paste: Make sure your red curry paste does not contain animal ingredients or oil. Maesri, Aroy-D or Thai Kitchen Red Curry Paste is one example that fits this description. You can also use Massaman (Masaman) Curry paste for a less-spicy version of this sauce, but you will also have to check the ingredients (there are vegan versions out there. Of course, you can always make your own too.

Nutrition Facts

Low fat vegan thai peanut sauce (Quick version)

Serving Size

 

2 Tbsp

Amount per Serving

Calories

33

% Daily Value*

Fat

 

0

g

0

%

Saturated Fat

 

0

g

0

%

Cholesterol

 

0

mg

0

%

Sodium

 

10

mg

0

%

Potassium

 

55

mg

2

%

Carbohydrates

 

3

g

1

%

Fiber

 

0

g

0

%

Sugar

 

1

g

1

%

Protein

 

3

g

6

%

Vitamin A

 

610

IU

12

%

Vitamin C

 

0.7

mg

1

%

Calcium

 

33

mg

3

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

There are many alternative spices you could add. If you need to add a bit of additional heat, use some thai chili hot sauce or paste. You can add a bit of tamarind paste for some extra citrus.

This sauce goes wonderfully in noodle dishes, of course. I added it to my lunch of ramen noodles and leftover broccoli slaw – a rather odd combination (emptying out the fridge), but combined perfectly flavor wise (I added some red chili flakes for heat). It will work as a dip for vegetables, a spread in a wrap, or a stir fry with broccoli and bean sprouts.

Tonight I thinned out this sauce to make a salad/bowl dressing. I added a few heaping spoonfuls of the sauce, and a bit of water, apple cider vinegar, a touch of maple syrup, and a squirt of Sriracha for heat before mixing it well with a whisk.

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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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