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.
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.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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
- 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 like this Thai salad
- marinade or sauce for tofu or tempeh
- spread on a bun for an Asian-inspired burger
- sauce for hot or cold noodles
- sauce for rice dishes
- drizzled over roasted vegetables
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. Other nut-free sauces you may enjoy are this tahini miso sauce or glory bowl 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.
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.
More Sauce Recipes
- Miso Tahini Dressing
- Coconut Peanut Dressing
- Peanut Sauce
- Vegan Caesar Dressing
- Vegan Spicy Mayo
- Maple Dijon Dressing
Did you try this recipe?
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Almond Satay Sauce
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1/2 cup
- Category: Sauce
- Cuisine: Asian
- Diet: Vegan
This quick and easy almond butter satay sauce is perfect as a dip, spread or dressing.
- 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
- 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
This must be the most boooooring satay sauce on this planet… basically everything that makes a traditional satay sauce sing has been omitted from this recipe: no garlic, coriander, ginger, lime (vinegar just doesn’t work as a substitute), and far to little chilli. Better use chilli flakes and honey rather than shop-bought sweet chilli sauce.
I gave it the benefit of the doubt and prepared initially as suggested, but it really tastes as bad as it reads. Make sure you got some herbs and spices available to turn this into an edible sauce.
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.
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!!