Easy Asian Almond Butter Sauce

By Sally Cameron on May 19, 2014

Sauces and Condiments, the daniel plan

Sauces are the power tools in your kitchen. They are transformative turning a basic recipe into something different and delicious. Sauces transport you around the world in just a spoonful. Here’s my latest sauce recipe made with creamy almond butter – Asian Almond Butter Sauce. It’s a quick, no-cook sauce good for a variety of uses. 

Asian Almond Butter Sauce | AFoodcentricLife.com

Asian Almond Butter Sauce & What to do With It

Using creamy almond butter, I created this quick Asian-style sauce with ginger, garlic, sesame oil, rice vinegar, tamari (wheat-free soy sauce) and a little honey. It’s thick and creamy. If you want it thinner add a little warm water and stir until smooth.

Use this as a dipping sauce for grilled chicken or shrimp kabobs, thin and toss with cooked, chilled brown rice noodles and add thin raw vegetables to complete the salad for an Asian noodle salad. Try it drizzled over seared ahi tuna. It’s a nice change spread onto a freshly grilled burger. It’s also wonderful used as the dressing for this Asian Coleslaw recipe. Thick or thinned it is versatile and will keep in the refrigerator for several days.

A Better Nut Butter

Creamy almond butter. Give me a spoon and I could eat an entire jar. With a mellow flavor and rich texture, it beats peanut butter in my book every time (ok, I am an almond addict). If you are new to real nut butters, be prepared for sticker shock. They are more expensive than peanut butter. And if you are used to super sweet commercial peanut butter with added sugars or corn syrup, almond butter won’t taste as sweet.

Almond Butter versus Peanut Butter

Peanut butter is a little controversial these days, but what isn’t? For most of us growing up it was a household staple. Who never had a peanut and butter jelly sandwich? Peanut butter is hard to beat in popularity and price but many people are allergic to peanuts. Another concern is possible contamination by a toxic fungus called aflatoxin. Aflatoxin is not supposedly not a problem with most peanuts or peanut butter sold in the US today, but it does still give me pause.

Peanuts are not nuts but legumes, plants that have pods with their seeds inside. Think of beans and peas. Almonds are called nuts but are really the seeds of the almond fruit. The good news is there are wonderful “nut” butters available today. Peanut butter and almond butter are similar nutritionally and both have a place in a healthy diet (unless you are allergic). Almond butter has more monounsaturated fat and about half the amount of saturated fat of peanut butter and offers more minerals and fiber and both offer healthy fat and protein.

Buying Almond Butter

Buy almond butter where the label reads nothing but almonds. Skip added sugar, salt, corn syrup, and unwanted additives or preservatives. My two favorite brands of almond butter are made by Artisana and Maranatha. Artisana does not need refrigeration and Maranatha recommends refrigeration for theirs.

Easy Asian Almond Butter Sauce

Almond butter makes a great base for a creamy, Asian-flavored sauce. Use it thick with chicken or shrimp. Thin it and use with cold noodles, cabbage or salads. It keeps week in the refrigerator for a few days. Let it warm up and stir before using.
Course Sauce
Cuisine Asian
Keyword almond, butter, Sauce
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 to 6
Calories 177kcal


  • 1/4 cup natural almond butter or cashew butter
  • 2 tablespoon unseasoned rice vinegar
  • 1 1/2 tablespoons neutral flavored oil
  • 1 1/2 tablespoons low sodium tamari or soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 2 teaspoons finely grated ginger or pureed ginger from jar
  • 1 clove garlic chopped very fine


  • Place everything in a small bowl and stir together until smooth. Use thick or thin with a little warm water.


Serving: 1tablespoon | Calories: 177kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 202mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
  1. Kathy - May 19th, 2014

    This sounds wonderful, but I’m wondering if you’ve tried it with other nuts. I recently found out I am highly sensitive to almonds, peanuts and hazelnuts. (Too bad, I love almond butter!) I am wondering if cashew or macadamia nut butter would be acceptable alternatives in this recipe?

  2. Sally - May 20th, 2014

    HI Kathy. I’m sure it would work with macs or cashews. You will just have to adjust the flavors. Make it, taste and add what you need for your tasetbuds. Please comment back and let me know what you do. I eat almonds every day and would just die it I could not eat them! That’s a tough one. But cashews and macs are terrific too.

  3. Linda - May 19th, 2014

    Thanks for this Sally I can’t wait to try it! As I have recently developed a peanut allergy I have been missing peanut sauces especially in some Asian dishes. I think this recipe should substitute nicely.

  4. Hari Chandana - May 23rd, 2014

    Wonderful recipe.. thanks for sharing 🙂

  5. Elizabeth - May 11th, 2015

    I made this this afternoon with virgin coconut oil in place of sesame, and it was great. I added a bit of sea salt and some lime juice, which made it divine. The coconut oil made it pretty rich, though, and I forgot to cut it with some water, but it’s still a great sauce!

  6. Kristina @ Fit To Savor - September 15th, 2016

    Wow this sounds fantastic! Definite;ly need to try this recipe out soon!

  7. Aleah - October 19th, 2017

    I tried this recipe out today. DELICIOUS!!! ??
    I was lazy to chop up a garlic clove, so I used some garlic powder instead, and I added another half tsp. of soy sauce. Overall, it was AWESOME!!! I’ll so make this again. Thank you so much for posting up the recipe! ?

  8. Sally Cameron - October 23rd, 2017

    Love to hear that Aleah! Thanks for commenting 😉

  9. Kathleen - May 24th, 2018

    Going to try it tonight! Thanks for sharing

  10. Mark Tibbetts - March 10th, 2019

    Absolutely delucious! Better than peanut butter for satay. Thanks for the recipe.

  11. Sally Cameron - April 3rd, 2019

    Love to hear that Mark! I agree!

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