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Almond butter is such a deliciously creamy + healthy alternative to peanut butter, and totally works in this sauce. I really fell in love with almond butter while recipe testing for my 21-Day Cleanse, and hope that this sauce can become a staple in your house too. Let’s talk about almond butter benefits, and what makes this sauce a win.
I love a sauce with complex flavors and a slight kick, and this one really ticks off all the boxes.
Table of Contents
Almond butter sauce recipe
Full-fat coconut milk is recommended, to give it the creaminess + healthy fat. Tamari is a gluten-free soy sauce. If soy isn’t your thing, then swap with coconut aminos for a similar flavor. While you can swap in ground ginger for fresh, the fresh ginger has more health benefits… and just tastes better (so don’t swap if you can find fresh!).
Pro tip: Don’t feel like you have to buy the giant ginger claw from the produce section. The grocery store should let you break off a smaller piece. That cuts down on the price and on the amount of ginger you have find recipes for.
I usually add in a healthy amount of chili paste and fresh ginger because, like I said, I like the kick. Yet if you don’t do spice, then omit the chili sauce altogether and add in a little extra almond butter.
Sunbutter is a good swap for those that can’t have almond butter. Make sure to really mix up whatever nut or seed butter you use before adding so that all the oil gets mixed in properly. You can even use an immersion blender right in that nut butter to fluff it up and ensure every bit is mixed together.
Almond butter benefits
Why do I love almond butter? I’m SO glad you asked! First, as someone who likes to eat a lot of plants, I’m always looking for good sources of healthy fat. Our bodies need fat in order to properly break down the food we consume, but not all fat is created equal. This lovely nut butter contains 9.5 grams of fat per 1 tablespoon. Almond butter helps keep cholesterol down (hello healthy heart), and helps control blood sugar.
Since almonds are a nut, when turned into butter they hold onto that great fiber content as well. Fiber is our friend, and something many Americans don’t consume enough of on the daily. I strategically add plants to recipes, just like I did with this almond butter sauce, to easily boost the health benefits I get. And bonus, it tastes great!
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How to choose the right brand
As with many packaged condiments, read the ingredients before you buy that fancy new almond butter. I like Barney's Bare Smooth because it’s just almonds and palm oil. Costco also has a great option that’s solely roasted almonds (and is a great price!). Both work great in this almond butter sauce since they are super creamy.
Thankfully there are dozens of brands and flavors of almond butter on the market today, so find the one that fits your needs. Do you have a current fav? Let me know in the comments. I love trying new kinds!
Easy recipes with nut butter
- Almond butter smoothie– Adding healthy fat to smoothies is a great way to help your body break down the natural fruit sugar. This recipe really does taste like a PB&J!
- Chocolate covered banana bites– The perfect snack for a nutty + sweet treat! Super easy to make, and so good you won’t stop at eating just one.
- Peanut butter chocolate smoothie– Breakfast or dessert? I’ll let you decide, yet which ever you choose, know that this is a great choice!
- Apple ‘donuts’– A fun yet healthy snack that the whole family will love. Turn into a great playdate snack with a fun toppings bar and a few nut/seed butter choices.
- Chocolate protein shake– This smoothie is a great pre-workout shake that will fuel you up right.
- Overnight oats– level up breakfast with these super simple oat recipes. Nut butter adds an extra dose of healthy fat + protein.
FAQs
Yes! Any place you would use a peanut butter spread, you can swap with almond butter. Use it on toast, in a sandwich, sauce, dressing, or as a dip for fruits + veggies.
Yes! The high fat content in almond butter makes it a good swap with butter in many recipes.
Honestly, they are both good options depending on what brand you buy. Always read the ingredient list to ensure your nut butter uses real food. Almond butter is slightly more nutritious, yet has similar amounts of fat and calories. Peanut butter is a bit higher in protein.
More Asian-Inspired Plant-Based Meals
- Vegetable Teriyaki Bowl with Coconut Rice
- Cabbage Stir Fry with Crispy Tofu
- Cold Noodle Salad with Thai Peanut Sauce
- Thai Lettuce Wraps
- Asparagus Stir-Fry
- Spicy Marinated Tempeh Bowl
Almond Butter Sauce with Veggies
Jen HansardIngredients
- 2 tablespoon coconut milk
- 2 tablespoon almond butter
- 1 tablespoon tamari
- 1 teaspoon pure maple syrup
- 1 teaspoon ginger root finely grated
- 1 teaspoon sweet chili sauce
- 1 garlic clove finely minced
Sauce Mix Ins
- 1 tablespoon avocado oil
- 2 tablespoon green onions sliced diagonally into ½” pieces
- ½ cup broccoli cut into small florets
- ¼ cup red bell pepper sliced
- ½ cup carrot thinly sliced
Serving
- 1 zucchini spiralized
- red pepper flakes for sprinkling
- sesame seeds for sprinkling
Instructions
- Whisk together the coconut milk, almond butter, tamari, maple syrup, ginger, sweet chili sauce and garlic in a medium bowl. Set aside.
- Heat the avocado oil in a large pan. Add the green onions and cook for 1 to 2 minutes. Add the broccoli, carrot and bell pepper and cook, lowering the heat if needed, until the vegetables are bright in color and just barely tender.
- Pour the sauce over the vegetables and toss gently to coat. Simmer until the sauce thickens.
- Remove from the heat and serve immediately over the spiralized zucchini. Garnish with red pepper flakes and sesame seeds, if desired.
Recipe Notes
- Texture Tip: If the sauce gets too thick as it simmers, add a splash of coconut milk or water.
- Ingredient Swaps: Peanut or sunflower seed butter works in place of almond butter, and coconut aminos can replace the tamari for a soy-free version.
- Protein Boost: Add cubed baked tofu or shelled edamame with the vegetables. See more plant-based protein ideas.
- Storing: Keep the sauced vegetables and the zucchini noodles in separate airtight containers in the fridge for up to 3 days; the zucchini releases liquid that thins the sauce. Reheat the vegetables gently with a splash of coconut milk or water.
Nutrition
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This was soooo good!! I added a little water to my mixture because it was thicker than I would like but this is definitely something I would like to keep in my menu from now on!
Hey Deanna,
I am so glad that you loved this recipe and that it is being adding to your regular menu. Yay!!!
Can I use soy sauce instead of tamari?
Hi Andrea,
Totally. They’re interchangeable in all of our recipes!
One of my favorite recipes EVER. I prefer to not heat/thicken the sauce and use it on almost any sauteed veggies. Adore!
Hi Genevieve,
Mine too! I make this recipe any chance I get!
What if you can’t tolerate coconut in any form?
Hi Judy,
Coconut not your friend? Don’t worry, swap in water or almond milk. The consistency will be a little thinner, but it will still be yummy!
I like the tip about not adding zoodles until very end .i always end up with a soup broth! My question is do you not heat up the zoodles at all? My process has been to season with salt and pepper – toss with olive oil and sautée a few mins.
Hi Angela,
In this recipe we leave them raw. But you can definitely season and sautee the zoodles before enjoying if that’s your preference!