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 about 1 teaspoon of 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, or you can substitute fresh turmeric root or a pinch of ginger powder.
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 1 to 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.
Thai Dipping Sauce & Dressing
Equipment
- Food processor or blender
Ingredients
- 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
Instructions
- 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.
Hi! Do you think pumpkin seed butter could work? I sadly have to avoid almonds. Any other potential alternative suggestions are welcome. Thank you!
yes, I do think it will work although I haven’t tried it yet.
I tried subbing pumpkin seed butter for the almond butter, and it did work! 🙂 I also added 1 tsp of tahini (sesame seed paste) just to give it a bit more of a nuttiness flavor. I find pumpkin seed butter more mild in nuttiness than almond. Thanks!
Great to hear! Thanks for letting me know. Good idea on the tahini, because while it’s strong and a bit bitter, a little bit add to the flavor.
I made this tonight and it was fantastic! I used it as a dressing for a spring roll inspired salad- cabbage, carrots, cucumber, sugar snap peas, cilantro and lots of yummy dressing. My kids gobbled it up in seconds! Thank you for another wonderful recipe!
Yay! So good to hear. That salad sounds fantastic! Right up my alley.
My son is on the scd diet and we love your recipes! My boy is allergic to lime, so what can we use in its place?
Thank you, Mary Ellen! I haven’t tried it yet with anything other than lime, but lemon might work.