I know, I know. It’s Valentine’s Day, and I’m posting a recipe for spicy almond (butter) sauce. “How unromantic” you might think. Well, not for me! This recipe is perhaps the most exciting recipe of the year (not calendar: the entire last year!!) for me. I really might be in love with this almond sauce. (Sorry Marc. Except not that sorry cuz he loves it too!)
This is essentially the best spicy peanut sauce you’ve ever had, but made with almond butter instead of peanut butter. To be totally clear: I also make this with peanut butter. And I plan to make it with cashew butter. I think the possibilities might be endless here (this ring a bell for anyone? ha!). Full disclosure, this recipe is based off of a recipe my friend/coworker David shared with me — he got it offline somewhere way long ago, I think, and so I have no clue who to actually give any credit to. That said, I did make a fair number of adjustments.
The key to this recipe is getting everything ready (mise en place!), and then just adding the ingredients, whisking, simmering, and … that’s it. It’s seriously that easy. Then put it on ALL THE THINGS! I put this on veggies all the time, or use it as a dip (mostly for veggies…), in wraps, on noodles, etc. It may or may not be 100% addictive, so make at your own risk. I try to make a batch at the beginning of each week, and then scoop out a hefty dollop to throw into my lunch. #MEALPREP
I know I’ve been MIA and promising life updates soon — because there is much to update about — but again: you’re just gonna have to wait. Between buying a home while selling a home, working two jobs, regaining my active lifestyle, managing a social life, and more: I’ve been a bit occupied. I’ll be back with a vengeance after we move, though! Then my Fridays will be filled with cooking and blogging and NOT with errands and paper-signing. Woohoo!Print
This spicy almond sauce recipe is an almond version of the best peanut sauce you’ve ever had. It’s quick to cook, can be as spicy as you want, and goes well on almond any food.
- 2 tsp sesame oil
- 10 cloves of garlic, finely minced or pressed
- 1 tsp fresh ginger, finely minced or pressed
- 5 Thai chiles, finely minced*
- 1 cup smooth almond butter
- 1/2 cup soy sauce
- 1 Tbsp fish sauce
- 1 can full-fat coconut milk
- 3 Tbsp lime juice
- 3 Tbsp honey
- 1–2 Tbsp chili garlic sauce
- Prepare and measure all of your ingredients before beginning.
- In a medium-sized saucepan over medium heat, add the sesame oil, garlic, ginger, and chiles. Cook, stirring frequently, until the chiles begin to soften (3 minute).
- Add the almond butter and soy sauce and stir (or whisk) until smooth. Add the fish sauce, mix to combine.
- Add the coconut milk, lime juice, honey, and chili garlic sauce and again whisk until completely smooth.
- Continue to whisk, making sure to not let the bottom burn, and bring the mixture to a simmer. Let simmer for five minutes before removing from the heat.
- Serve immediately, or let cool and store in an airtight container in the refrigerator.
*For the chiles: I leave seeds in and go for some spice — you can leave seeds out, or opt for a less-spicy chile!