Vegan Satay Sauce Recipe

Oh hey there, mates.  I was scrolling through Pinterest the other day when I saw a little recipe for a Satay sauce.  A lot of the ingredients were the kinds of things that an unemployed student living away from home can’t really afford to even look at, let alone buy.  So I headed out to the shops with the original recipe in mind and came up with this slightly cheaper but still delicious alternative.



  • Five tbsp of salted peanuts
  • About a 5 cm piece of fresh ginger.
  • 2 cloves of garlic
  • 3/4 tbsp of lemon juice
  • 4 tsp of lemon zest
  • A bunch of coriander leaves
  • Hot sauce
  • 1/2 tbsp of sugar
  • 1 tsp of sesame oil
  • 2 tsp cumin
  • About 2/3 of a standard tin of coconut milk.  You can adjust this depending on how saucy you want your sauce.  If you’d like a lower fat option you could dilute the milk with water or use carton coconut milk which is usually a bit thinner.
  • Salt/pepper/soy sauce to taste
  • 1 cup coconut milk


  • Literally blend everything together and mix it into rice, lentils or anything else!

I made this with some fried courgettes, mushrooms, green beans, carrot, rice and a little bit of iceberg lettuce, but I can imagine this being delicious with pretty much anything. It’s one of those ‘looks crap, tastes good’ kind of dishes so do pardon the gross colour.


Also, never forget to garnish with some peanuts and coriander to make it instagrammable…



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