This almond satay sauce is perfect as a dip, spread, marinade or dressing and is easy to make with just a few ingredients.

Overhead image of a creamy sauce in a jar.

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.

Ingredient Notes

Labelled ingredients for an Asian almond satay sauce.

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.

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

A bowl of creamy almond butter sauce with a spoon beside it.

FAQ

Can I use cashew butter instead of almond butter?

Absolutely! Cashew butter works great in this recipe, as does peanut butter or any other nut butter.

Can I make this recipe nut-free?

Yes! Use sunflower-seed butter to make this recipe nut-free. Other nut-free sauces you may enjoy are this tahini miso sauce or glory bowl sauce.

What if I’m allergic to soy?

If you need this recipe to be soy-free, use coconut aminos instead of tamari or soy sauce.

Is there a substitute for coconut milk?

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.

Can I make spicy satay sauce?

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.

A small jar of creamy almond butter sauce.

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A bowl of creamy almond butter sauce with a spoon beside it.

Almond Satay Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1/2 cup
  • Category: Sauce
  • Cuisine: Asian
  • Diet: Vegan
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Description

This quick and easy almond butter satay sauce is perfect as a dip, spread or dressing.


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

  1. 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.
  2. 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.
  3. Serve as a dip, spread it in a wrap or use it as a sauce for chopped salads, tofu, tempeh, noodles and buddha bowls.
  4. Store in a sealed container in the fridge for up to 2 weeks.

Notes

To make it spicier, add up to 1/2 tsp red pepper flakes or 1-2 tsp sriracha sauce.


Nutrition

  • 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