This is one of those sauces I spun together just looking around the kitchen, while waiting for a batch of chick-quin to bake in the oven. It is so simple, yet so flavorful and good I had to share it with you.
Many of you know how much I love my sriracha. You may recall when this happened:
I still use that sriracha sprayer. Hint: if you want to adapt your own sriracha bottle, find a large sprayer, like from a gardening store. Normal spray bottles are most likely too small. Just sharing what I have learned… in the fun of having sriracha spray-ability.
Back to this sauce – a simple sauce that whisks together in minutes, it is creamy and nutty and spicy warm – all kinds of flavor layers going on.
spicy coconut almond dipping sauce
dairy, soy, and gluten free, vegan
makes about 1/2 cup – easily doubled
1/2 cup almond butter
juice of 1 lime
2-5 tablespoons sriracha*
2-3 tablespoons coconut milk (So Delicious carton)
*to taste and heat preference – you can always add, you cannot take away
In medium bowl, combine almond butter and lime juice. Add sriracha and coconut milk, a tablespoon at a time, whisk until smooth. Add more coconut milk and/or sriracha for a thinner sauce.
If you are a spicy hot sauce fan, please try this. Then enjoy it with chick-quin. over pasta. with salad rolls. as a veggie dip. as a veggie sauce. over popcorn. under a rice bowl. with a spoon…