Spicy Almond Butter Sauce

This recipe is on regular rotation in my house. We love how versatile it is. It packs a nice hit of fresh ginger, garlic and sesame. 

This sauce makes an awesome dressing for Kale Salad (de-stem your kale, shred and drizzle the sauce over your greens. Massage lightly with your hands to dress the greens).

Its also a delicious gluten-free dip for Salad Rolls.

And, it makes a great dressing for grain based salads too.

I hope you enjoy it!


Spicy Almond Butter Sauce

Makes 1 cup of creamy sauce


  • 1-2 Garlic cloves, smashed with skins removed
  • 1 thumb Ginger Root, peeled
  • 2 tbsp Tamari (or similar Gluten-Free soya sauce)
  • 1 tbsp Apple Cider Vinegar (or Unseasoned Rice Wine Vinegar)
  • 1/3 cup Almond butter (or any nut butter of your choice)
  • 1 tbsp Hemp Hearts
  • 1 small Red Thai Chili (seeds and all)
  • 1/3 cup Organic Olive Oil (Virgin First Press is the best)
  • 2 tbsp Toasted Sesame Seeds

** Note about the Almond Butter - I know almond butter is expensive so you could substitute for another nut butter (opt for organic if you can because nuts can be treated with a lot of chemicals which can wreak havoc in your body.)


Combine all the ingredients, EXCEPT the sesame seeds, in a high-speed blender.

Blend until combined and smooth. If its a bit too thick, add a splash of water and blend again.

Mix in the sesame seeds to the blended sauce.

The sauce will keep in the fridge for up to 2 weeks in a airtight container (such as a mason jar).