I’d like to introduce you to my favorite Thai sauce, and in my opinion the best Thai sauce. It’s packed with vitamin C, folate, and potassium, and uses fresh ingredients you may already have on hand.
I avoid soy sauce and other processed ingredients in favor of natural juices, sweeteners, nut butter, and salt. I use almond butter, but peanut butter works too, or you can use a seed butter like sunflower seed butter if you’re avoiding nuts.
Occasionally I add toasted sesame oil but this addition is optional, if you like the added flavor. The ginger gives it a bit of a kick, however I’ve made this Thai sauce without ginger when I don’t have it on hand and it comes out great.
The sauce is the thickness of a thick salad dressing, and I find it great for dipping and as a dressing. If you want it a bit thicker for dipping, add about 2 more tablespoons of almond butter.
It’s also an extremely versatile sauce in that you can use it for salads, coleslaw dressing, dips, marinades, and even over zucchini noodles.
I like my sauce on the sweet side but you can reduce the sweetener a bit if you prefer it more tangy.
Store sealed at room temperature for a day or so, or store for a few weeks in the refrigerator.
- Food processor or blender
- 1/4 cup almond butter unsalted, creamy, roasted
- 1/2 cup orange juice about 1 orange
- 1/3 cup lime juice about 2 limes
- 2 tablespoons honey or maple syrup
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- Add all the ingredients to a food processor or blender.
- Process until smooth and well-blended.
- Store covered at room temperature for a few days, or in the refrigerator for a few weeks. You may need to blend it with a spoon or fork after a day or so.