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Kid-Friendly Peanut Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 4 Feb 2026

Meets Patient’s editorial guidelines

This mild and creamy peanut sauce is a versatile vegan staple that is sure to become a family favourite. By balancing the richness of smooth peanut butter with a hint of toasted sesame oil and sweet honey, it creates a mellow flavour profile that appeals to younger palates. It is the perfect accompaniment for dipping vegetable batons, coating rice noodles or drizzling over grilled tofu skewers for a quick midweek meal.

Preparation is incredibly simple, requiring just a few larder essentials and a quick whirl in the blender. As this sauce keeps well in the fridge for up to two weeks, it is an excellent option for batch cooking and forward planning. Whether used as a healthy snack dip or a savoury dressing, it provides a nutritious boost of plant-based protein to any dish.

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Ingredients for Kid-Friendly Peanut Sauce

  • 240ml unsweetened creamy peanut butter

  • 45ml unseasoned rice wine vinegar

  • 2 tablespoons low-sodium soy sauce or tamari

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon vegan honey

  • Kosher salt (optional)

How to make Kid-Friendly Peanut Sauce

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Blend peanut butter, vinegar, soy, sesame oil, honey, and 180ml warm water in a blender until smooth. Add salt to taste, if desired.

Sauce can be made 2 weeks ahead. Transfer to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 4 Feb 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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