Almond butter sauce is one of those things you didn’t know you needed in your life until you’ve tried it. It’s rich, nutty, a little tangy, a little spicy, and wildly versatile – especially when it comes to jazzing up vegetable dishes. I use it a lot as an alternative to tahini, which I find a bit too much on the savory side. Almond butter sauce is like tahini’s less bitter, slightly sweeter cousin with a bit of heat and a whole lot of flavor.
The Flavour Affair:
Almond Butter + Apple Cider Vinegar + Soy Sauce + Hot Sauce + Honey + Sesame Oil
A wonderful combination – all we need is to get the balance right! Each ingredient puts its weight and contributes with different flavour components, yet none shouts over the others.
Almond Butter: provides a smooth, creamy base. Its flavour is very subtle, with just a bit of an earthy sweetness and nutty notes. Use any you can find in your local store.
Apple Cider Vinegar: vinegar’s acidity is what makes the sauce tangy. I use apple cider vinegar because it’s less harsh and has a fruity undertone, which adds up to the overall flavour.
Soy Sauce: adds saltiness and a bit of umami for more depth. I prefer light soy sauce for its less concentrated flavour.
Hot Sauce: brings in a spicy kick. I like to use chili garlic sauce, but you can opt for Tabasco or sriracha instead.
Honey: helps balance the sweetness.
Sesame Oil: a finishing touch to accentuate the nutty aspects of the sauce and help improve the texture.
Lastly, we will need a bit of water to manage the consistency.
Preparation and Uses of Almond Butter Sauce:
To prepare the sauce, start by whisking the vinegar into almond butter. Once it has thinned a bit and got easier to whisk, stir in the other ingredients. Pour in a couple of table spoons of water to thin the sauce to the desired consistency. Taste and adjust for sweetness, spiciness, tang or umami.
This creamy, warm, balanced sauce is a game changer when it comes to vegetable dishes. It will make everything taste as if you put in way more effort than you actually did (and we love that kind of kitchen magic!). Moreover, with just a couple of toppings and a creative presentation, you’ll end up with a spectacular dish that will wow your family and guests alike. Pomegranate jewels, roasted almonds and fresh chopped parlsey is a proven combo that always works wonders!
Or you can just drizzle it over roasted broccoli, toss with blanched green beans, or serve alongside steamed sweet potatoes. Simple, yet so flavourful! It also makes a great dipping sauce for raw veggies – carrot sticks, cucumber, bell pepper, whatever you’ve got in the fridge. If you’ve ever been in a rut with vegetables, this almond butter sauce is your ticket out!
Once made, it will easily keep in the fridge for up to a week. Give it a go, you will enjoy it 😀
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Quick Almond Butter Sauce Recipe
Ingredients
- 100 g almond butter
- 1 tbsp apple cider vinegar see notes
- 1 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tsp chili garlic sauce see notes
- 1 tsp honey
- Water for thinning
Instructions
- Place almond butter into a medium bowl and soften in a bit using a fork.
- Whisk in the vinegar so that the mixture thins a bit.
- Add the soy sauce, chili garlic sauce, honey and sesame oil and whisk until smooth.
- Pour in a few table spoons of water to thin the sauce to the desired consistency. For a dip, it can stay thicker. If you are planning to drizzle it over vegetable dishes, make it a bit more runny.
- Taste and adjust for sweetness, spiciness, tang or umami.
Notes
- You can sub apple cider vinegar with white rice vinegar- it’s also quite subtle, albeit without the fruity undertones.
- Instead of chili garlic sauce you can use any other hot sauce, like Tabasco or Sriracha.
- Almond butter sauce will comfortably sit in the fridge for up to a week.
