This Cottage Cheese Thai Peanut Sauce is creamy, nutty, savory, and just a little sweet — but here’s the twist: it’s made richer and lighter with cottage cheese.
It blends up smooth, coats noodles or veggies like a dream, and you can whip it together in minutes. No cooking marathon here — just a quick, tasty win.
Why I Love This Recipe
This sauce came from one of those “what do I have in my fridge?” moments. I was craving Thai peanut sauce but didn’t want it heavy or overly oily. A tub of cottage cheese caught my eye — the rest is history. The cottage cheese blends into something luxuriously creamy without losing that peanutty depth.
- Blends smooth in seconds — no gritty texture
- Lighter than traditional peanut sauce but still rich and satisfying
- Perfect for dipping, drizzling, or tossing with noodles
- Stays creamy even after chilling
- Packs a protein boost from the cottage cheese
Servings & Time
Servings: 6 (about 2 tablespoons each)
Total Time: 7 minutes
Macros (per serving)
Calories: 92
Protein: 6g
Carbs: 6g
Fat: 5g
Why This Recipe Works (Quick Science)
Cottage cheese has a high protein content and emulsifying properties, which help the oil in peanut butter blend evenly with the liquid ingredients. This keeps the sauce from separating. Blending also breaks down the curds, giving a smooth, creamy texture without needing heavy cream or coconut milk.
Common Mistakes
- Not blending enough: If you stop too soon, the sauce might be lumpy. Blend until silky smooth.
- Using chunky peanut butter without blending: It can leave gritty bits. Stick to creamy or blend longer.
- Skipping seasoning check: Different peanut butters have different salt and sugar levels — always taste and adjust.
What to Serve With
- Tossed with rice noodles and fresh veggies
- As a dipping sauce for grilled chicken or tofu
- Drizzled over grain bowls
- Served with spring rolls or dumplings
What You’ll Need
- 1 cup (240g) full-fat cottage cheese
- 1/2 cup (120g) creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup (60ml) warm water (adjust for consistency)
Pro Tips
- Warm the water before adding — it helps the peanut butter blend better.
- If your peanut butter is very thick, microwave it for 15 seconds to soften.
- Start with less water, blend, then add more for desired consistency.
- Taste after blending — adjust with more soy sauce for salt or honey for sweetness.
Tools Required
- High-speed blender or food processor
- Measuring cups and spoons
- Small silicone spatula
- Small bowls for prep
Substitutions and Variations
- Use almond butter or cashew butter instead of peanut butter
- Maple syrup instead of honey for vegan option
- Tamari instead of soy sauce for gluten-free
- Add lime juice for a tangy twist
Make Ahead Tips
Store in a sealed jar for up to 5 days in the fridge. Stir before using, as slight separation can occur.
Step-by-step Guide:
Step 1: Add Cottage Cheese to Blender
Spoon 1 cup (240g) full-fat cottage cheese into your blender. This is the creamy base that makes the sauce lighter but rich.
Step 2: Add Peanut Butter and Soy Sauce
Add 1/2 cup (120g) creamy peanut butter and 3 tablespoons soy sauce into the blender with the cottage cheese. The peanut butter brings richness, while soy sauce adds depth and saltiness.
Step 3: Add Honey, Rice Vinegar, and Sesame Oil
Pour in 2 tablespoons honey, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. These balance sweetness, tang, and nutty aroma.
Step 4: Add Ginger, Garlic, and Red Pepper Flakes
Sprinkle in 1 teaspoon fresh grated ginger, 1 minced garlic clove, and 1/2 teaspoon crushed red pepper flakes (optional). These boost flavor and warmth.
Step 5: Add Warm Water and Blend
Pour in 1/4 cup (60ml) warm water. Blend on high until completely smooth, stopping to scrape down the sides if needed. Adjust with more water for desired consistency.
Step 6: Serve
Pour the smooth Cottage Cheese Thai Peanut Sauce into a small serving bowl, garnish with crushed peanuts or cilantro if desired, and enjoy.
Leftovers and Storage
Store in a glass jar or airtight container in the fridge for up to 5 days. Stir well before using. Can be frozen for up to 2 months — thaw overnight in the fridge and blend again to refresh texture.
Conclusion
This Cottage Cheese Thai Peanut Sauce is the kind of recipe you’ll keep coming back to — fast, flavorful, and surprisingly wholesome. Once you taste how creamy it gets, you’ll wonder why you didn’t try cottage cheese in peanut sauce sooner. Make it, enjoy it, then let me know how it turned out for you in the comments!