I'm just nuts about nuts, especially almonds. Can I get an amen to almonds? How about a mound of almonds? All the almonds?
Okay, okay, the recipe. You're here for the recipe, not my nutmeat puns. And you should be, 'cause this sauce is spicy and a little sweet. In short, it's all the goods things. I use to make it with peanuts, but those circus staples are as acidic as a hippie after Burning Man. 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.)
Without further a(lmon)do..
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