Whole 30 friends where are you at?
If you are missing all of the treats and desserts during your whole30 stint like I am (I am missing this and this and this and this and this) then maybe creamy sauces and dips are your answer. So stop scrolling through Instagram and Pinterest looking at all the desserts you could be eating and make this Thai Almond Butter Sauce. It’s good. And I mean REALLY good. Creamy, tangy, a little spicy and takes 10 minutes to make.
Are you ready to give it a go?
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So this sauce.
It is a throw everything in the food processor and watch the magic happen kind of sauce. My favourite kind.
Usually, Thai almond butter recipes have soy or tamari in them. I used coconut aminos instead to keep it whole30 and sweetened it with a medjool date. For those on whole 30 that don’t do dates you can eliminate it. For those that don’t care what sweetener you use, maple syrup is also a very tasty option. You will then want to consume as much of this sauce as possible on tacos, with collard wraps, in rice wraps or by licking the spoon (maybe that’s just me).
Looking for more Sauces and Dips? Try these:
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Almond Butter Thai Sauce (paleo, whole30, vegan)
The perfect sauce for dipping, spreading, smearing or even drizzling. Paleo, vegan and whole 30 compliant! Try it in these Thai Chicken Collard Wraps.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Blending
- Cuisine: paleo, whole30, vegan
1/2 cup almond butter
1/8 cup tahini
1/4 cup coconut aminos
2 tbsp lime juice
1 tsp grated ginger
1 clove garlic, minced
1/4 tsp chili flakes
1/4 cup water
1 soft medjool date, depitted
cayenne pepper to taste
Add all of the ingredients to a food processor and process until smooth, scraping down the sides as needed. Add more water as needed to thin. Taste and add more cayenne, lime juice or coconut aminos to taste.
Keywords: whole30, paleo, vegan, thai, almond butter, sauce