Dairy Free Satay Sauce Recipe

This flavorful, naturally dairy-free Thai chicken satay recipe is a blast from the past. It’s one of those dishes that is easy to make, and tastes amazing, but that I seem to forget about. So we’re revisiting it today! This post now includes options for all – gluten-free, nut-free, soy-free, and even peanut-free.

This is a truly versatile recipe. You can serve it as an appetizer at a gathering, as a small plate for a tapas-style dinner, or as the entire entrée for a healthy meal. It is light enough for summer, but rich enough to enjoy when cooler weather hits.

You can make each component ahead, and even at different times. Despite the amount of ingredients, they really are fast and easy to throw together.

Peanut Dipping Sauce Recipe (free Of Gluten, Dairy, Sesame & Coconut)

And of course, you can modify the recipe to fit your dietary needs or pantry. We’ve include several easy swaps to make this entire recipe allergy-friendly. And if you need to omit garlic, ginger, scallions, or peanuts, it won’t affect the recipe dramatically. The recipe was originally shared with us by Nakano, the makers of rice vinegar. They suggest using their roasted garlic rice vinegar or regular seasoned rice vinegar, which can add even more flavor.

For soy-free Thai Chicken Satay, use coconut aminos in place of the soy sauce and soy-free hoisin sauce. In a pinch, you can use the coconut aminos to replace the hoisin sauce, too.For peanut-free Thai Chicken Satay, substitute sunflower seed butter for the peanut butter, omit peanut garnishes, and substitute your favorite cooking oil for the peanut oil.

Please note that the Prep time is hands-on time only. Allow at least a couple of hours for the meat to marinate. You can prepare the peanut sauce and cucumber salad during that time. You'll also need about 15 bamboo skewers for supplies in this recipe.

Vegan Satay Sauce

Alisa is the founder of , Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.This Thai inspired vegan satay sauce is simply awesome. It’s nutty, sweet, salty, and a bit spicy. It requires just 6 ingredients, but their incredible combination of flavours ticks all the boxes. Get ready to dip in!

This Vegan Satay Sauce is inspired by the dipping sauces that are typically served with grilled skewers in Thailand and other countries.

Is simply the name of the skewers rather than the sauce, the word has been adopted for this type of spicy & sweet peanut sauce.

Keto Chicken Satay With Spicy Peanut Sauce

We adapted this recipe from a traditional Thai recipe to make it vegan and use ingredients that are easy to find here in the UK and in the US.

This recipe is so easy with just six ingredients, but each of them brings its typical flavour to the table. In combination, they make this satay sauce outrageously delicious! 

The simple method means that you can whip it up easily on the side while you prepare other dishes to go with it.

Asian Peanut Sauce Recipe

Whether as a dip for veggie sticks (our favourite!), grilled tofu skewers, summer rolls, or as a marinade to add a Thai twist to your BBQ, this Vegan Satay Sauce is guaranteed to be a hit!

You’ll find the full recipe in the card at the end of the post, but here’s a quick visual guide on how to make vegan satay sauce.

Step 1 - In a small/medium saucepan, fry the curry paste with a spoonful of the coconut milk or the cream from the top of the can for about 1-2 minutes.

Easy Vegan Peanut Sauce Stir Fry Recipe With Noodles

Step 2 - Add the remaining ingredients, stir, and gently simmer the sauce to thicken it up for about 10 minutes. Some oil separation is natural, just stir it again to combine.

Lime Juice - lemon juice is a good substitute. In case we run out of fresh limes, we keep a small bottle of store bought lime juice. You can also use half the amount of tamarind paste.

Red Thai Curry Paste - for a quick replacement for curry paste, use three parts minced garlic, one part grated ginger, and either two parts fresh red chilies, one part red chili flakes or ½ part red chili powder. For a milder variation, use red pepper, paprika, or a mild red chili powder.

Vegan Satay Noodles

We like to serve this sauce about 10 minutes after cooking it, whilst it is still warm but has cooled enough to become a good thickness for dipping.

Keep leftovers in the fridge and use up within 5 days. You can easily briefly reheat it in the pan or microwave until it’s a good consistency for dipping again.

Check your Red Thai Curry Paste is vegan, as some brands contain fish or shrimp.  For a quick replacement for curry paste, use three parts minced garlic, one part grated ginger, and either two parts fresh red chilies, one part red chili flakes or ½ part red chili powder.

Chicken Satay Cauliflower Rice Bowls

Calories: 301 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 26 g | Saturated Fat: 16 g | Sodium: 361 mg | Potassium: 317 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 1183 IU | Vitamin C: 2 mg | Calcium: 39 mg | Iron: 3 mg

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