A delicious, creamy dairy free salad dressing or dipping sauce to complement any Asian style meal. We love it with Asian salads, simple steamed veggies like broccoli, cauliflower carrots or use it as dipping sauce for satay, or potstickers or any fried foods.
This dressing vegan unless you add fish sauce. Fish sauce is an acquired taste and used in many Thai, Cambodian, Vietnamese, Lao, cuisines. I highly recommend it though this dressing is perfectly flavorful without it too.
Almond Butter Ginger Dressing makes 1 cup
- ⅓ cup natural crunchy almond or peanut butter or seed butter*
- 2 tablespoons coconut aminos or low sodium tamari or soy sauce
- 1 teaspoon fish sauce, optional but highly recommended
- 1/4 cup freshly squeezed lime juice
- 2 medium sized cloves garlic grated
- 1 inch about a teaspoon grated ginger
- 1 ½ teaspoon toasted sesame oil
- 1 teaspoon hot sauce like sriracha or sambal olek
- kosher salt as needed depending on the sauces used ( soy sauce, fish sauce and hot sauce are pretty salty)
- upto ½ cup water if needed to thin out
- Combine all the ingredients and whisk all the ingredients or for a more creamy smooth texture blend in a small food processor. If needed, add 1 teaspoon water at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the almond or peanut butter used and the texture you prefer. Adjust any seasoning to your taste.
- Serve with any Asian salad, chopped steamed or grilled veggies or as a dipping sauce like satay.
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