Almond Satay Sauce
This almond satay sauce is perfect as a dip, spread, marinade or dressing and is easy to make with just a few ingredients.
This delicious sauce is versatile and highly addictive! From tofu to salads, bowls to dipping, it makes a great choice for just about everything!
It’s also super easy to make with everyday pantry ingredients and you don’t need a blender or food processor – you can just mix it up in a bowl!
Why You’ll Love this Sauce
- Dietary: Vegan, can be gluten-free and nut-free.
- Great for tofu, tempeh, bowls, dipping, noodles and more!
- Easy to make, no blending or cooking required.
- Stores well so can be made ahead of time.
- Great meal prep sauce.
Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Almond Butter: Use your favourite almond butter or switch things up and try peanut butter, for a nut-free option, use sunflower seed butter.
- Coconut Milk: Use canned light coconut milk in this recipe and make sure you shake the can well before using.
- Sweet Chili Sauce: Easy to find in most grocery stores or in Asian specialty stores, usually in a glass bottle, look for a bright red sauce with chili flakes in it!
- Tamari or soy sauce: Either works great, use tamari for a gluten-free sauce. You could also use coconut aminos for a soy-free sauce.
- Apple cider vinegar: Rice wine vinegar or white vinegar also work here.
How to Make Almond Butter Sauce
Add everything to a bowl or sealable container and either stir or shake until smooth and creamy.
Quick Tip: Depending on the almond butter you use, you may need a little water to adjust the consistency. Add water 1 tsp at a time until you reach your desired consistency.
How to Use Satay Sauce
- dip for wraps, summer rolls, spring rolls and raw veggies
- spread for wraps, rolls and sandwiches
- dressing for buddha bowls like this broccoli brown rice bowl, tofu kale bowl or sriracha tofu bowl
- dressing for chopped salads like this Thai salad
- marinade or sauce for tofu or tempeh
- spread on a bun for an Asian-inspired burger
- sauce for hot or cold noodles
- sauce for rice dishes
- drizzled over roasted vegetables
Absolutely! Cashew butter works great in this recipe, as does peanut butter or any other nut butter.
If you need this recipe to be soy-free, use coconut aminos instead of tamari or soy sauce.
You could use any other plant-based milk milk such as almond or cashew or substitute 2 tbsp of soaked cashews + 4 tbsp water to make a cashew cream.
Yes. To make this sauce spicy, add up to 1 tsp Sriracha or chili garlic pasta such as sambal oelek.
How to Store
Store the finished sauce in a sealed container in the fridge for up to 2 weeks. The sauce will thicken in the fridge and can be thinned with water, if needed.
More Sauce Recipes
- Miso Tahini Dressing
- Coconut Peanut Dressing
- Peanut Sauce
- Vegan Caesar Dressing
- Vegan Spicy Mayo
- Maple Dijon Dressing
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
This quick and easy almond butter satay sauce is perfect as a dip, spread or dressing.
- Add everything except the water to a bowl or sealable container and shake or stir until uniform and creamy. If using a fresh can of coconut milk, be sure to shake well before opening.
- Add water 1 tsp at at time to adjust the consistency, if needed. You may want it a little thicker if using as a dip or a little thinner if using as a dressing or sauce.
- Serve as a dip, spread it in a wrap or use it as a sauce for chopped salads, tofu, tempeh, noodles and buddha bowls.
- Store in a sealed container in the fridge for up to 2 weeks.
To make it spicier, add up to 1/2 tsp red pepper flakes or 1-2 tsp sriracha sauce.
- Serving Size: 2 tbsp
- Calories: 106
- Sugar: 2.7 g
- Sodium: 347 mg
- Fat: 8.5 g
- Carbohydrates: 7.3 g
- Fiber: 1.5 g
- Protein: 3.5 g
Keywords: easy satay sauce, satay sauce recipe