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Easy Asian Almond Butter Sauce
Almond butter makes an Asian-inspired 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.
Prep Time
5
minutes
mins
Cook Time
0
minutes
mins
Total Time
5
minutes
mins
Course:
Sauce
Cuisine:
Asian
Servings:
4
to 6
Calories:
177
kcal
Author:
Sally Cameron
Ingredients
¼
cup
natural almond butter
sub cashew butter
2
tablespoon
unseasoned rice vinegar
sub white vinegar
1 ½
tablespoons
neutral flavored oil
or sesame, cocout
1 ½
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 or garlic powder
Instructions
Place everything in a small bowl and stir together until smooth. Use thick or thin with a little warm water.
Notes
Garlic tip: chop it fine then with the back of your knife smear it into a smooth paste on your cutting board.
Nutrition
Serving:
1
tablespoon
|
Calories:
177
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Sodium:
202
mg
|
Potassium:
137
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
57
mg
|
Iron:
1
mg