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, no blending or cooking required!
- 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 – light coconut milk works best in this recipe, 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
- apple cider vinegar – rice wine vinegar or white vinegar also work here
How to Make this 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
- 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
- marinade or sauce for tofu or tempeh
- sauce for hot or cold noodles
- sauce for rice dishes
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.
- 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