Thursday, March 3, 2016

Almond Satay Sauce

Yield: 2/3 cup

1/3 cup almond butter
1/4 cup water
2 tbsp maple syrup
2 tbsp tamari
2 tbsp lemon juice
1 tsp sesame oil
1 clove garlic
1 inch knob ginger, peeled
1 tsp chili flakes
1 tsp chili oil
salt and pepper to taste

1. Place all ingredients in blender or food processor and process until smooth.
2. Store in airtight container in fridge for up to 5 days.

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