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Introduction
Satay sauce has its origins in the cherished street food culture of Southeast Asia, where vendors would grill skewers of marinated meats and serve them with a savory-sweet peanut dipping sauce. Our almond version puts a nutritious spin on this classic by swapping peanuts for almonds, which are packed with vitamins, minerals, and healthy fats. This nutty dip bridges cultures, bringing together the vibrant spices of the East with the Mediterranean's beloved almond. Whip up a batch for your next backyard barbecue or snack platter, and let its flavors transport you on a culinary journey.
Ingredients
• 1 cup raw almonds
• 1/2 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili powder or cayenne pepper
• 1/4 cup water (or more to reach desired consistency)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro (for garnish, optional)
Step 1:
Add the raw almonds to a blender or food processor and blend until finely ground into a coarse meal or flour consistency.
Step 2:
Add the coconut milk, minced garlic, grated ginger, soy sauce, lime juice, brown sugar, cumin, coriander, chili powder, and 1/4 cup water to the blender. Season with salt and black pepper to taste.
Step 3:
Blend the mixture until smooth and creamy, scraping down the sides as needed. If a thinner consistency is desired, add more water a tablespoon at a time and blend until incorporated.
Step 4:
Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
Q: Can I substitute peanuts for almonds in this recipe?
A: Yes, you can use roasted peanuts or peanut butter instead of almonds to make a more traditional Thai-style peanut satay sauce.
Q: How long does this sauce keep in the refrigerator?
A: This almond satay sauce will keep well in an airtight container in the refrigerator for up to 5 days.
Q: Is this sauce suitable for those with nut allergies?
A: No, this recipe contains almonds, which are tree nuts. For a nut-free alternative, you can try making a satay sauce with sunflower seed butter or tahini (sesame seed paste) instead.
• For a thicker sauce, use less water. For a thinner consistency, add more water.
• Substitute almond butter for raw almonds if desired, adjusting liquid amounts as needed.
• Use unsweetened almond milk instead of coconut milk for a nut-only version.
• Adjust spice levels to taste preference. Add more chili powder for extra heat.
• This recipe is gluten-free, vegan, and dairy-free, making it suitable for many dietary restrictions.
Transfer the almond satay sauce to a serving bowl and garnish with chopped fresh cilantro, if desired. Serve as a dip for fresh veggies or grilled proteins, or use as a sauce for noodles or rice dishes.
Leftover almond satay sauce can be stored in an airtight container in the refrigerator for up to 5 days.
This sauce comes together quickly, so have all ingredients prepped and ready to go before starting.
- For a creamier texture, soak the raw almonds in water for at least 4 hours or overnight before blending.
- If using almond butter instead of raw almonds, start with less liquid and gradually add more as needed to reach the desired consistency.
- Adjust the amount of chili powder or cayenne pepper to suit your desired level of heat.
For a Thai-inspired twist, swap the soy sauce for fish sauce and add a tablespoon of Thai red curry paste. For a sweeter version, increase the brown sugar to 2 tablespoons.
This almond satay sauce pairs well with fresh vegetable crudités, grilled chicken or shrimp skewers, or as a sauce for vermicelli noodle bowls. A crisp, dry white wine or a light lager beer would complement the flavors nicely.
This recipe can be enjoyed year-round, but the fresh flavors of ginger, lime, and cilantro make it particularly appealing in warmer months.
This recipe contains tree nuts (almonds) and soy (soy sauce).
