It is my pleasure to share, once again, this incredibly delicious sauce. I posted it once before, over 10 years ago, but a half-empty container of almond butter on my countertop, along with a huge chunk of fresh ginger, sent me on a search for the recipe. Now that I’ve found it, I am thrilled to share it with all of you!
As you know, you can make a delicious and cozy bowl of brown rice or quinoa with steamed vegetables and cubes of tofu or chicken, and then sprinkle it with a little sea salt. But you also have another option.
You can turn your yummy bowl from delightful to unforgettable with this remarkable sauce. This sauce is just incredible. It’s sweet; it’s sour; it’s salty; it’s spicy; it’s umami. It’s everything. You have to taste it to believe it.
This almond-ginger sauce is also great on salads, noodles, or even straight from a spoon (if you’re desperate).
- 1/3 cup pitted dates
- 1/2 cup almond butter
- 3 Tbsp rice vinegar
- 1 1/2″ piece of raw ginger, peeled and cut into chunks
- 1 Tbsp tamari
- 2 cloves garlic
- 1/2 cup warm water
Place the dates in a shallow bowl, cover just barely with warm water, and allow to soak for at least 10 minutes, and up to 30 minutes. Then put all the ingredients, including the date liquid, into a blender or food processor and liquefy. If necessary, add more water by the teaspoonful to thin the sauce to the desired consistency. Then drizzle to your heart’s content. 🙂
A nutritious and flavorful addition to any dish. Thanks for sharing this delightful sauce recipe—we’re excited to try it out and elevate our meals with its unique blend of almond butter and ginger flavors!
You’re welcome! It’s really great — I made a double recipe this week but in retrospect we probably didn’t need that much because a little goes a long way. It’s really flavorful! Thank you for reading YHIOYP. Enjoy —