I like peanut dipping sauce, but prefer raw almond butter to peanut butter any day. For people with peanut allergies, or avoidin legumes, this is a tasty substitute for peanut dipping sauce. Recipe is also suitable for those following raw foods, vegetarian, and vegan diets. Remove the maple syrup for a paleo or keto diet.
This sauce is wonderful for dipping, can be thinned with rice vinegar for a tasty salad dressing, and can be used in place of barbeque sauce when grilling. It’s not beautiful, but it is delicious.
1 Teaspoon Fresh Ginger, grated
1 Garlic Clove, minced
1/2 Cup Raw Almond Butter
1 Tablespoon Toasted Sesame oil
1 Lime, juiced
2 Tablespoons Tamari (low sodium, gluten free)
1 Teaspoon Maple Syrup
2 Tablespoons Water
Optional: 1/2 Teaspoon Siracha Chili Sauce, or to taste
- Place Ginger and Garlic in a pestal and mortar and mash into a paste.
- In a small bowl, combine mashed ginger and garlic with remaining ingredients.
- Whisk to blend thoroughly.
- Refrigerate until ready to use. Keeps for up to one week.
Mashing ginger and garlic allows it to be more smoothly incorporated into the sauce. Alternatively, all ingredients can be placed in a food processor and blended until smooth and creamy.