Warming, smoky, and gently spicy — this is the sauce that takes a basic grain bowl from meh to your weekly repeat. The flavor on this one punches well above its weight.
How I use it:
Grain bowls with roasted cauliflower, sweet potato, or chickpeas
Over baked tofu or tempeh
Keep it thicker and use as a dipping sauce for roasted broccoli or spring rolls
Tossed through noodles with shredded cabbage
As a dressing for a warm lentil salad
Spread on wraps or burritos
Want all of my sauce recipes in one place? Get them here.
Spicy Almond Sauce
Warming, smoky, and gently spicy — this is the sauce that takes a basic grain bowl from meh to your weekly repeat. The flavor on this one punches well above its weight.
Prep time
5 min
Total time
5 min
Serves
1 cup
Equipment
Blender / Food Processor
Ingredients
- 1.5 inch piece ginger, peeled
- ½ cup almond butter
- 1 Tablespoon fresh lemon juice
- ½ Tablespoon maple syrup
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ½ cup water
- 1-2 Tablespoons of Tamari, to taste
- 2 teaspoons lime juice (about half a lime)
- 2 cloves Garlic
- 1/2 tsp of chia seeds (bonus)*
Preparation
- Step 1Add all ingredients to a high speed blender. Blend, scraping down sides as needed until smooth.
- Step 2Make it your own: Swap almond butter for sunflower seed butter for a nut-free version.
* You can add chia seeds for a nutrient booster. Omit if you are not using the sauce right away, as it will cause it to thicken slightly in the fridge.