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Spicy Almond Sauce

I swap dinner with a neighbor two nights a week.  Monday and Wednesday I cook.  Tuesday and Thursday I eat bon bons and paint my toenails.  It’s the perfect arrangement because we eat very similarly and she is an excellent cook.  Her son is allergic to peanuts, so I’ve adapted our family’s favorite spicy peanut sauce to work for their family, too.  Given how common peanut allergies are, this is a nice adaption to have up your sleeve.

The sauce is a slight adaptation of my Aunt Jane’s peanut sauce recipe.  I use the whole can of coconut milk instead of only 8oz., I do significantly more ginger (about five 1/8″ thick, quarter sized slices) and sometimes a little extra garlic, too.  I also add a few splashes of Cholula sauce too, instead of pepper flakes.  Oh, and maple syrup instead of brown sugar.  And, of course, almond butter instead of peanut butter when I’m cooking for the neighbors.  Okay, maybe it’s more than slightly adapted, but it’s very much the same in spirit!  I guess I’d better write my version down for you 🙂


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Spicy Almond Sauce



  • 1 can coconut milk
  • 1 cup almond butter
  • 3-5 1/8″ thick rounds sliced ginger
  • 1 or 2 garlic cloves
  • pinch red pepper flakes or a few splashes of Cholula
  • 2 Tbsp maple syrup
  • 2 Tbsp soy sauce


  1. Whiz it all up in the blender until it’s smooth. We like ours poured over whole wheat angle hair pasta and ribboned veggies. I usually slice up carrots, peppers and cucumbers with some green onions tossed in. It’s also good over rice. It thickens up in the fridge and is perfect as a veggie dip the next day.

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