This sauce is spicy and a little sweet. I used to make it with peanuts, but in an effort to reduce inflammatory foods in my diet, I've switched from peanut butter to almond butter. Although almond butter is a bit more pricey, I've found the switch to be worth the extra five bucks.
You’ve got a few options with this sauce. You can keep it on the thick side and serve with spring rolls or chicken skewers, or you can thin it out and mix it into a rice noodle dish as I do below.
Play around with the spice levels, saltiness, and sweetness by tweaking with the recipe. All my recipes here on These Words are meant to be mere guidelines. I’m a firm believer in intuitive cooking. Here's your map, but let your tastebuds be your compass. (There's no cheese in the recipe so I had to put it somewhere.)
Thai-inspired Almond Sauce
What You'll Need
1/2 C Almond butter
2 T Tamari
1 T Apple cider vinegar
1 T Honey
Garlic, ginger, salt, and chili peppers to taste
What You'll Do
1. Bring 1C of water to boil
2. Add all ingredients and whisk on occasion as the sauce returns to a boil
3. Simmer, whisking by whim
4. Add water as needed to achieve desired consistency (I added two half cups over 20 minutes)
5. Salt, spice, and sweeten as necessary