Ingredients
- 2 tablespoons almond butter
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 tablespoon filtered water
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha (adjust to taste)
- ½ teaspoon sesame oil
- Small pinch of sea salt
Instructions
- Add all ingredients to a medium bowl.
- Whisk thoroughly with a fork or small whisk until smooth and creamy.
- Taste and adjust seasoning as needed, adding more sriracha for heat or salt for balance.
- Serve immediately over noodles, vegetables, or your favorite protein.
Notes
- Make nut-free by using sunflower seed butter instead of almond butter.
- Add honey or maple syrup for a slightly sweeter flavor.
- Increase water slightly for a thinner, drizzle-friendly consistency.
- Add minced garlic or grated ginger for extra depth.
- Use lime juice instead of rice vinegar for a citrus twist.
- Store in an airtight container in the refrigerator for up to 5 days.
- If sauce thickens, stir in a small amount of water before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook mixing
- Cuisine: Asian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
