This recipe is inspired from the Weimar Institute which I modified to use almonds in lieu of peanuts. It goes especially well as a dipping sauce for spring rolls, a salad dressing, or pour over a baked potato.
You can store the sauce in an airtight container in the refrigerator for 3-5 days.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| ½ | cup | almond butter | ||
| ½ | cup | filtered water, hot | ||
| 1 | teaspoon | fresh lime juice | ||
| 1 ½ | tablespoons | maple syrup | ||
| 2 | tablespoons | cilantro, chopped | ||
| 1 | clove | garlic, minced | ||
| 1 | tablespoon | liquid aminos, coconut aminos, or soy sauce | ||
| (optional) | salt to taste |
Instructions
- Combine all ingredients, and stir together until everything is well combined.
Prep Time: 10 minutes Serving Size: 5-6
