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!

Ingredient Notes

• 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.

Related Recipes

• Miso Tahini Dressing
• Coconut Peanut Dressing
• Peanut Sauce

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