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!
This delicious sauce is versatile and highly addictive! From tofu to salads, bowls to dipping, it makes a great choice for just about everything!
Table of Contents
Recipe Features
- Dietary: Vegan, can be gluten-free and nut-free.
- Great for tofu, tempeh, bowls, dipping, noodles and more!
- Easy to make, no blending required.
- Stores well so can be made ahead of time.
- Great meal prep sauce.
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: Use 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
- 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
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
PrintAlmond Satay Sauce
-
Prep Time: 5 mins
-
Total Time: 5 mins
-
Yield: 1/2 cup 1x
-
Category: Sauce
-
Cuisine: Asian
- Diet: Vegan
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
- 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.
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
Keywords: easy satay sauce, satay sauce recipe
Making this on repeat lately. Goes so well on literally everything. 5 shining stars.
★★★★★
Thank you!!
Literally addicted to this sauce..haha. I made it with the broccoli brown rice bowl and it was so good, now I make it all the time. Thank you!!
★★★★★