If you love the rich, nutty flavour of traditional satay but are looking for a healthier alternative, this plant-based almond satay sauce is about to become your new kitchen staple.

Made with creamy almond butter instead of peanuts, this versatile sauce is naturally dairy-free, gluten-free and packed with healthy fats, vitamin E and plant protein. It delivers all the bold flavours of classic satay with fresh lime, warming ginger and aromatic spices.

Drizzle it over roasted vegetables, toss through noodles, spoon onto grain bowls or use it as a dipping sauce for fresh rice paper rolls. It’s one of those recipes you’ll find yourself making again and again.

Why you’ll love this recipe

• Ready in under 10 minutes
• Naturally gluten-free
• Dairy-free and vegan
• Peanut-free alternative to traditional satay
• Rich in healthy monounsaturated fats
• Perfect for meal prep
• Delicious hot or cold
• Great as a dressing, marinade or dipping sauce

Therapeutic notes

Almonds provide heart-healthy monounsaturated fats, vitamin E and magnesium, nutrients that support cardiovascular health, healthy skin and normal muscle function. Fresh ginger and garlic contribute antioxidant compounds that may help support the body’s natural inflammatory response, while lime juice adds vitamin C and brightness without relying on refined sugar.

FAQs

Can I make almond satay sauce nut-free?

Yes. Replace almond butter with sunflower seed butter or tahini for a similar creamy texture.

Is almond satay sauce healthier than peanut satay?

Both can be nutritious, but almond butter is naturally higher in vitamin E and monounsaturated fats. Choose a natural nut butter without added sugar or hydrogenated oils for the healthiest option.

Can I freeze it?

Yes. Freeze for up to three months. Defrost overnight in the refrigerator and whisk before serving.

Is it spicy?

Only mildly. Add fresh chilli or chilli flakes if you prefer extra heat.

Almond Satay Sauce

Recipe by Samantha Gowing

• Total Time5 minutes
• YieldApprox. 1¾ cups
• DietGluten Free

Skip the peanuts and make this creamy almond satay sauce instead. Packed with healthy fats, naturally gluten-free and vegan, it’s perfect for noodles, grain bowls, tofu, salads and fresh rice paper rolls. A versatile food-as-medicine recipe from Chef Sam Gowing.

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1/2 cup almonds, ground 1 cup coconut milk 1 lime, juice only 1 teaspoon fresh chilli, chopped 1 – 2 teaspoons fresh ginger, peeled, finely chopped 1 tablespoon tamari

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place all ingredients in a blender and process in blender until smooth.
2. Serve with tempeh burgers.
3. Refrigerate leftover satay sauce for up to 5 days.

Notes

Serving suggestions

This creamy almond satay sauce is delicious drizzled over crispy tofu, grilled chicken or tempeh, and pairs beautifully with roasted cauliflower, fresh rice paper rolls, stir-fried vegetables, brown rice, quinoa bowls, zucchini noodles, soba noodles or sweet potato wedges.

Variations

Personalise the sauce by adding fresh coriander, chilli flakes, fresh turmeric or lemongrass. For an even creamier texture, stir in a splash of coconut milk, finish with toasted sesame oil for extra depth, swap tamari for coconut aminos, or replace the almond butter with cashew butter for a slightly sweeter, milder flavour.

Storage

Store the almond satay sauce in an airtight jar in the refrigerator for up to 5 days. It will naturally thicken as it chills; simply whisk in one or two tablespoons of warm water before serving to restore its smooth, pourable consistency.

---

• Prep Time: 5 minutes
• Category: Sauces
• Cuisine: Modern Indonesian

You might also like…