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?
This post contains affiliate links. Please see the Sweet Lizzy Disclosure for more information.
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:
Almond Butter, Miso, Cilantro Dressing
Avocado, Green Apple, Jalapeno Sauce
Roasted Carrot hummus with Turmeric and Bee Pollen
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram or Pin it to save for later!
PrintAlmond 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 1x
- Category: Sauce
- Method: Blending
- Cuisine: paleo, whole30, vegan
Ingredients
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
Instructions
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
I’m allergic to sesame; do you have a suggestion for a replacement for the tahini? I know it’s a critical part of the flavor profile of the sauce. Or will omitting it and increasing the almond butter do the trick?
Hi Deborah! I feel like you can just omit the tahini and increase the amount of almond butter. It will taste a little bit different but I think it will still be delicious! Let me know if you end up trying it!
I’ve got to try this!
Yes Tabitha! It’s one of my favourites!
This recipe was SO good. I doubled it for extra meals and I am SO glad I did. I could eat spoonfuls with nothing else!! I’ve already recommended it to 3 of my paleo/Whole30 friends!
★★★★★
Yay! I’m so glad you enjoyed it Emily! It is one of my favourites 🙂
Made this with your Thai chicken collard wraps. SO GOOD! Wow. New favorite. How long does this sauce keep? Thank you for sharing!
★★★★★
HI Danielle! I’m so glad you enjoyed it! I haven’t tested it past about 3 days. It usually disappears pretty quickly around here!
What can I use instead of Avocado oil?
Hi there! You could try olive oil but it would impart more of an olive oil flavour which I find tends to make it a little bitter. If you end up trying it let me know how it goes!
We made this tonight with the Thai Collard Chicken Wraps. What other recipes can it be used on? My husband and 13 year old loves it – it is so good!!
★★★★★
Hi Terri! I’m so glad you and your family love the sauce. It’s one of my favourites! I have used it simply as a vegetable dip as well as on any kind of wrap/sandwich. I have also found it a good sauce for any kind of ‘bowl’ I make with roasted and raw vegetables, cauliflower rice and a protein.
Made it last night 5-15-2020 Amid covid 19 did not have tahini nor ginger. But i added a little extra lime juice, evoo, and added mexican tajin. Was delicious on our leftover shredded chicken and naan. Thank you
★★★★★
Yay! Those substitutions sound delicious!
This sauce is amazing!! I did substitute some things. I swapped Organic Peanut butter for the almond, lemon juice for the lime, and organic maple syrup for the date. I will make this again! And you’re right, you can eat it right off the spoon! 😊
★★★★★
I’m so glad you liked it! Those subs sound perfect!
This was sooo good! I like mine with a little kick so I was heavy handed in the cayenne and it turned out great! Thanks for sharing.
★★★★★
I just made this today, i could eat it by the spoonful. I’m 1/2 way through my whole 30 and miss my peanut butter with apples so going to give it a try with my apples, drizzle some on my sweet potatoes.