This nut & soy free Thai peanut sauce recipe is based on a traditional thai peanut sauce recipe but swaps out peanut butter for sunflower seed butter and soy sauce for coconut aminos, which is a soy free alternative.

You’d never know though because this recipe tastes just like the original, or even better in my opinion. 😉

This recipe is great for anyone who has allergies to peanuts or soy, and as a bonus it is also gluten free, dairy free and vegan.

How to make this nut free Thai peanut sauce recipe

You can find more detailed instructions below in the recipe card, but this recipe is super easy and quick to make. Basically you just throw all the ingredients into a blender or food processor and blend until smooth. You don’t have to cook it or do anything else in order to prepare it.

Watch this video below to see exactly how I make it.

What can you eat this sauce with?

You could mix this sauce with rice noodles, shrimp and vegetables such as shredded carrots, bean sprouts, and fresh cilantro. Feel free to swap out the shrimp with other types of meat, and mix and match the vegetables.

You could also use this sauce as a dip for freshly made spring or summer rolls.

Or use it as a sauce for lettuce wraps, as a salad dressing or as a dip for kebabs. 

What equipment do you need for this recipe?

For this nut free Thai peanut sauce recipe you will need a chopping board, kitchen knife and a small food processor or blender. 

In this recipe we use a small Braun mixer with a food processor attachment, but you could use a regular food processor or even a regular blender. If you don’t have any of this equipment you could also mix the sauce by hand, but if you do just make sure to grate the fresh ginger really finely otherwise you’ll be munching on big chunks while eating! 😆

Optional equipment includes a citrus juicer, but juicing the lime can also be done by hand!

Recipe substitutions for this nut free Thai peanut sauce recipe

1.Sunflower seed butter: if you don’t have sunflower seed butter, you can also use almond butter. If you are not allergic to peanuts, you could also use peanut butter.

2. Coconut aminos: if you don’t have coconut aminos, you can also use a gluten-free tamari sauce if you tolerate soy. If you tolerate both soy and gluten, you could use a regular soy sauce.

3.Rice vinegar: if you don’t have rice vinegar, you could also use white wine vinegar, apple cider vinegar, or even white vinegar.

4.Chili garlic dressing: if you aren’t able to get the Naked brand chili garlic dressing, you could use any other type of chili garlic sauce that you can find, but keep an eye on the ingredients if you are avoiding soy and gluten..

5.Fresh lime: if you don’t have lime, you could also use lemon.

6.Fresh ginger: if you don’t have fresh ginger, you could also use powdered ginger but lower the amount down to ¼ teaspoon.

7.Brown sugar: instead of brown sugar, you could also use coconut palm sugar, cane sugar, or if you are on a sugar-free diet, you could leave this ingredient out or replace it with a sugar-free substitute such as swerve or stevia.

picture of pouring nut free thai peanut sauce into bowl

Thai “Peanut Sauce” Recipe (Nut Free)

Tara Klippert
This recipe is peanut free, soy free, dairy free, gluten free and vegan.
No ratings yet
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Condiment
Cuisine Thai
Servings 3
Calories 331 kcal


  • 1/2 cup sunflower seed butter
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp chili garlic dressing
  • 1 lime
  • 1 tbsp fresh ginger
  • 2 tbsp brown sugar (or coconut palm sugar)
  • 1/2 tsp salt


  • Add 1/2 cup of sunflower seed butter to your small food processor
    picture of sunflower seed butter added to food processor
  • Add all remaining liquids to the food processor (coconut aminos, rice vinegar, chili garlic sauce, and fresh squeezed lime)
    picture of coconut aminos, rice vinegar and chili garlic sauce added to food processor
  • Chop fresh ginger and add 1 packed tbsp full of it into the food processor
    picture of cut up ginger next to food processor
  • Add all remaining dry ingredients to food processor (brown sugar and salt).
    close up on all ingredients added to food processor
  • Now you are ready to blend!
    picture of food processor prior to blending
  • Blend everything in your food processor until it has a smooth consistency
    picture of blending



Calories: 331kcalCarbohydrates: 26.4gProtein: 9.5gFat: 21.4gSaturated Fat: 2.7gPolyunsaturated Fat: 8gMonounsaturated Fat: 10.7gSodium: 850.9mgPotassium: 105.9mgFiber: 5.4gSugar: 17.7g
Keyword dairy free, gluten free, grain free, paleo, soy free, vegan
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Disclaimer: This recipe post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission (at no extra cost to you). This helps support me so that I can continue to put out high quality, free recipes for you guys! Thank you 😁🙌

Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.