This is one of my favourite sauces! I love it on a stir-fry, as a salad dressing, or as a fresh bowl topping. It’s flavourful, yet spicy, and has all the zing of a peanut sauce without the peanuts!
This sauce is very adaptable. If you don’t have lime, you can substitute apple cider vinegar. Tahini, cashew, or peanut butter also work great instead of almond butter if you don’t have it on hand. Of course, the flavour won’t be the same but I guarantee it will be delicious all the same!
I do find that the sauce thickens as it sits, so if you make ahead of time or store leftovers in the fridge, you might just need to mix in another tablespoon or so of water to reconstitute.
Hope you enjoy!
Spicy Almond Stir-Fry SaucePrint Recipe
- 4- 5 tablespoons smooth natural almond butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 -2 teaspoons sambal olek (chili paste)
- 2-3 teaspoons grated fresh ginger
- zest of 1 lime
- juice of 1 lime
- 3-4 tablespoons water
In a mason jar or small bowl, add the almond butter, soy sauce, maple syrup, sambal, ginger, lime zest, and lime juice. Mix until smooth.
Add water and mix well to combine.
Adjust flavour to taste with lime, ginger, and sambal.
Serve as a sauce for your stir fry, as a salad dressing, or as a sauce for a fresh bowl.
Sauce will thicken as it sits. Add 1-2 tablespoons of water to reconstitute.