Vegan Thai Peanut Sauce (*and bonus Veggie Spring Rolls recipe) Dairy free, vegan, gluten free

Recipe inspiration: Mel’s Kitchen Cafe


We LOVE this recipe all year round, but especially for hot summer days – when you want something cool, refreshing, and decidedly crunchy. We modified this quick and easy recipe for Thai Peanut sauce, using our Coconut Cloud creamer sticks so that you don’t have to go out and buy a whole can of coconut milk. And of course, we had to pair it with an easy vegetable spring roll recipe so you can get your dip-and-dunk on!


And don’t stop at spring rolls! This peanut sauce is delicious with stir fry, grilled kabobs, and any cold noodle salad/dish.


How gorgeous is this plate of vegetable spring rolls?! Eating vegan has never looked so beautiful and tasted so good.


Thai Peanut Sauce ingredients:

13 ounces hot water

4 tablespoons Coconut Cloud Original coconut milk creamer

3-4 tablespoons red curry paste

1 cup natural unsweetened creamy peanut butter

3 tablespoons low-sodium gluten free soy sauce

¼ cup sugar or honey

2 tablespoons white vinegar or rice vinegar

½ cup water

½ teaspoon sesame oil


Directions for the sauce:

Whisk together all the ingredients in a saucepan and then bring to a very gentle simmer over low heat. Cook, stirring often so it doesn’t burn, for about 2-3 minutes, then take off of the heat.

Allow to cool (can be warm is fine), and then serve with spring rolls or store in a jar/air tight container for 1-2 weeks.


Veggie Spring Rolls



*Seriously, choose any veggies you like here, the sky is the limit!


Here is what we used:

Spring roll rice paper wraps

Rice noodles (cooked according to package directions, and cooled)

Extra firm tofu (drained and pressed dry in paper towel, cut into sticks)

Red cabbage, thinly sliced

Cucumber, de-seeded and cut into sticks

Shredded carrot

Optional: fresh mint, sliced jalapeno, red pepper strips, sesame seeds for garnish

Directions for assembly:

Fill a shallow pan (a pie pan or round cake pan works great) with an inch of room temperature water. Layer some paper towels (or a clean dish towel) right next to the dish for draining and working on. Make sure your veggies and fillings are prepped and ready to go in your work area.

Place one rice paper disc/sheet in the water and let it sit for about 20-30 seconds. Wait until the sheet is pliable but not overly loose and floppy because then it will break when you’re working with it. Carefully take it out of the water and lay it flat on the towel.

Leaving about 1 inch of open rice paper around the edges, cover the lower portion of the rice paper with a few tofu strips, a small handful of rice noodles, some cabbage, cucumber, and carrot. Add in a few mint leaves or any other ingredients or garnish you’d like.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Then finish rolling it up.


You’ve made a perfectly delicious spring roll! Continue with the rest, and then slice, garnish and serve with your thai peanut sauce!