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Total Time
5mins
Prep 5 mins
Cook 0 mins

Made with almond butter. Serve with fresh spring rolls. From the PCC website.

Ingredients Nutrition

  • 13 cup almond butter
  • 2 tablespoons lime juice (approximately 1/2 medium lime)
  • 2 tablespoons tamari
  • 1 teaspoon sucanat (or other sweetener)
  • 1 12 teaspoons freshly grated gingerroot
  • 12 teaspoon ground chili flakes or 14 teaspoon chili oil
  • 14 cup water

Directions

  1. Combine all ingredients except water into a bowl and stir; you may use a food processor or blender if you prefer.
  2. Add the water while stirring until you reach the consistency you like (add more if you like a thinner consistency, less for a thicker sauce).
  3. If you make the sauce ahead of time, add a little more water to account for evaporation. The sauce can be made up to one day in advance and kept refrigerated in a sealed container.