Almond Butter Sauce
on Jul 21, 2020, Updated Sep 04, 2024
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This Asian-inspired almond butter sauce is perfect as a dip, spread, marinade or dressing and is easy to make with just a few ingredients.
About the Recipe
This delicious sauce is versatile and highly addictive! From tofu to salads, bowls to dipping, it makes a great choice for just about everything.
You can use it on this Broccoli Brown Rice Bowl, Vegan Thai Chopped Salad, Cold Asian Noodle Salad, over rice, noodles or roasted vegetables, as a dip for Crispy Baked Tofu, summer rolls or spring rolls or spread in a wrap, sandwich or burger.
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!
- 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.
Ingredients
This list is not complete. 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.
Method
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.
FAQ
Absolutely! Cashew butter works great in this recipe, as does peanut butter or any other nut butter.
Yes! Use sunflower-seed butter to make this recipe nut-free. For another nut-free sauce you may enjoy are this tahini miso sauce.
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.
Storing
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
Almond Butter Sauce
Ingredients
- 4 tbsp almond butter
- 2 tbsp sweet chili sauce
- 3 tbsp tamari or soy sauce
- 1 tsp apple cider vinegar
- 1/4 cup light coconut milk
- water, if needed to adjust consistency
Instructions
- 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 sandwich, or use it as a sauce for chopped salads, tofu, tempeh, noodles, rice, roasted veggies or buddha bowls.
Added 1/4 C sweet relish & 1/4 C tomato sauce (subbing for Chili sauce).
Added another big spoonful of almond butter
Added a big spoonful of Tahini
Added 3-4 Tb Maple Syrup
*Blended in a large Magic Bullet till smooth.
I finally liked it as a dressing.
Making this on repeat lately. Goes so well on literally everything. 5 shining stars.
Thank you!!