This vegan spicy almond butter sauce is a quick and easy sauce you will want to use on every dish! Adjustable to your heat preference.
recipe originally published February 15, 2013
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Why you'll love this spicy sauce
This spicy almond sauce recipe has a short ingredient list of everyday items you may already have in your pantry. It whisks together in minutes.
The best part is, you can make this as spicy or mild as you like it, while still enjoying the delicious flavor sriracha brings.
The texture is creamy smooth, and the flavors are nutty and spicy warm. This has all kinds of flavor layers going on.
With the early versions of this recipe, I used coconut milk which was delicious. I make this sauce so often, I began using water when coconut milk was the only thing I didn't have on hand. This updated recipe is delicious, and I will say that if you have coconut milk and want to use it, the result is even creamier and richer.
How to make a sriracha spray bottle
One of my early viral moments in blogging was this sriracha spray bottle. I still use one, especially for parties or having people over - they love it.
If you want to adapt your own sriracha bottle, find a large, wide sprayer, like you'd find in a gardening store. Normal spray bottles are generally too narrow for sriracha to pass through. Just sharing what I have learned in my fun process of having sriracha spray-ability.
How to serve this spicy almond butter sauce
If you are a fan of hot sauce, you will love this spicy almond sauce. Enjoy it in and on avocado shiitake spring rolls. Over pasta. As a dip for fresh vegetables. Over popcorn. Drizzled on a rice bowl, a veggie bowl (and dip that waffled tofu it this sauce, too!), or a noodle bowl! Or just with a spoon...
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within five days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Did you make this spicy almond butter sauce?
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Spicy Almond Butter Sauce
A quick and easy sauce you will want to use on every dish! adjust the heat to your spicy preference, and start dipping!
Ingredients
- ¼ cup almond butter
- juice of 1 lime
- 2-3 tablespoons sriracha sauce
- 1 tablespoon rice wine vinegar
- 1 inch piece fresh ginger, peeled and finely grated
- 2-3 tablespoons warm water
Instructions
- In medium bowl, whisk together almond butter, lime juice, rice wine vinegar and sriracha sauce.
- Add grated ginger and water, one tablespoon at a time, and whisk to a smooth consistency.
- Add water to adjust sauce thickness to your preference.
Notes
How to serve this spicy almond butter sauce
If you are a fan of hot sauce, you will love this spicy almond sauce. Enjoy it in and on avocado shiitake spring rolls. Over pasta. As a dip for fresh vegetables. Over popcorn. Drizzled on a rice bowl, a veggie bowl (and dip that waffled tofu it this sauce, too!), or a noodle bowl! Or just with a spoon...
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this recipe within five days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.Â
How to make a sriracha spray bottle
One of my early viral moments in blogging was this sriracha spray bottle. I still use one, especially for parties or having people over - they love it.
If you want to adapt your own sriracha bottle, find a large, wide sprayer, like you'd find in a gardening store. Normal spray bottles are generally too narrow for sriracha to pass through. Just sharing what I have learned in my fun process of having sriracha spray-ability.
Why you'll love this spicy sauce
This spicy almond sauce recipe has a short ingredient list of everyday items you may already have in your pantry. It whisks together in minutes.
The best part is, you can make this as spicy or mild as you like it, while still enjoying the delicious flavor sriracha brings.Â
The texture is creamy smooth, and the flavors are nutty and spicy warm. This has all kinds of flavor layers going on.
With the early versions of this recipe, I used coconut milk which was delicious. I make this sauce so often, I began using water when coconut milk was the only thing I didn't have on hand. This updated recipe is delicious, and I will say that if you have coconut milk and want to use it, the result is even creamier and richer.
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Nutrition Information:
Yield:
8Serving Size:
2 tablespoonsAmount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 161mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Morgan says
As a sriracha fein myself, I am incredibly excited to try this flavor combo. Love the idea of adding coconut milk and lime juice! Yum 🙂
Cara says
haha, love the sriracha sprayer idea!! And the sound of this sauce, of course 🙂
Heather @ Better With Veggies says
I want this on popcorn - yum!
Kath (My Funny Little Life) says
Ooooohhhh *_*
Eileen says
This sounds like the perfect sauce for summer rolls! I have never mastered the art of a decent dipping sauce--usually everything gets overwhelmed with too much soy sauce. So I'm extra excited to try this one out!
Also, sriracha spray?? ZOMG.
JD says
This sauce looks so good for summer BBQ everything. If it's good enough maybe the sauce will get it's own spray bottle for marinating on the grill, hmmm....
Eileen, if you're talking about a dipping sauce for gyoza/potstickers, I find the easiest/yummiest dip is put soy sauce in a thin saucer (this is important, it needs to spread out and not be deep) and add two-three drops of sesame oil. Try it, and add more to taste (sesame oil is very strong so you only need a little bit). The saucer lets teh oil spread out on top of the soy sauce, and it's my favourite dipping sauce ever! It's too thin for much else though :/
Jenn@slim-shoppin says
I love the sprayer idea! My son LOVE that hot sauce, I always get the hugest one they have at the store
Great idea for a dipping sauce!
Laura @ Sprint 2 the Table says
I need a strange but good invention edition because a sriracha sprayer belongs there. I'm off to Home Depot later. And it's right next door to whole foods. It's going to be a good night.
Allie says
Sriracha! If that stuff is involved, I'll be happy.
Sarena (The Non-Dairy Queen) says
This is pure genius! The sauce and the spray bottle! Both will be happening here! That flavor combination sounds like heaven!
Heather (Where's the Beach) says
Oh friend, you had me at the sriracha! Love this one. I've been adding sriracha to a hummnut sauce to go over zucchini or brussels sprouts. MMMM Love the addition of the lime in this one. I bet it really makes the flavors pop out.