Peanut-Free Satay Sauce (Soy-Free)

This peanut-free satay sauce is creamy, rich, and gently spiced, made with toasted tahini and a touch of hazelnut butter instead of peanut butter. It is also soy-free and pairs beautifully with chicken satay, grilled meats, roasted vegetables, stir-fries, cabbage, or chicken salad.

A satay sauce without peanuts or soy

A note about dietary restrictions: I originally created this recipe for a lectin-free diet, using tahini and hazelnut butter in place of peanuts and omitting soy sauce. If you are avoiding peanuts or soy because of an allergy, check every ingredient on the package for allergen warnings and potential cross-contact. This sauce also contains sesame and hazelnuts, so it is not suitable for people with sesame or tree-nut allergies.

In this version, toasted tahini creates the creamy base, while a small amount of hazelnut butter adds richness and a subtle nutty flavor. Shallot, garlic, capers, lemon, and warm spices bring depth and balance without relying on soy sauce.

An important note: although this sauce is peanut-free, it contains sesame and hazelnuts, so it is not suitable for people with sesame or tree-nut allergies. Always check the requirements of a particular school or community setting rather than assuming that “peanut-free” means allergy-safe.

Ingredients and flavor

The sauce begins with shallot and garlic gently sautéed in extra virgin olive oil. Toasted tahini and hazelnut butter provide its creamy body, while coconut milk and water loosen it to a spoonable consistency.

Capers and coconut aminos contribute saltiness and savory depth, helping compensate for the absence of soy sauce. Lemon juice and zest brighten the sauce, and a small amount of honey or yacon syrup adds a bit of sweetness. 

Turmeric, cumin, ginger, black pepper, and hot sauce complete the flavor. The result is rich and savory with just enough acidity and sweetness to keep it balanced.

If you cannot find toasted tahini, regular tahini will work. You can add a very small amount of toasted sesame oil or blend in a few toasted sesame seeds for a deeper roasted flavor.

How to make peanut-free satay sauce

Gently sauté the shallot and garlic in a little extra virgin olive oil until softened, translucent, and fragrant. Transfer them to a blender with the remaining ingredients and blend until creamy.

The thickness of tahini and coconut milk can vary, so add a little more water or coconut milk if necessary. Taste and adjust the salt, lemon juice, pepper, and hot sauce before serving.

You can prepare the sauce in advance and refrigerate it until needed. Serve it cold, at room temperature, or gently warmed, depending on the dish.

More ways to serve satay sauce

Although this sauce was originally created for my Baked Chicken Satay, it is much more versatile than that. Try it:

• With grilled or roasted chicken, beef, or pork
• As a sauce for roasted cabbage or cauliflower
• Tossed with a vegetable or meat stir-fry
• Thinned slightly and used as a chicken salad dressing
• As a dipping sauce for skewers or fresh vegetables
• Spoon over grain bowls or lettuce wraps

If you loved this recipe, you might also want to try our Multi-Purpose Miso Glaze.

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