I love satay but have not done a lot of cooking with Peanuts in any of my raw recipes…
Oh well… I’ve converted a peanut satay into an almond satay and I am quite pleased with the result. Perfect for dipping lettuce or cabbage rolls – or rice paper rolls if you eat them 🙂
2 Tbsp. almond butter (store bought is fine – or if you have a food processor and some almonds at home – you can easily make your own)
1 Tbsp. miso paste
1/2 clove garlic
2 Tbsp. rice wine vinegar
2 Tbsp. tamari
1 – 2 Tbsp. filtered water
In a food processor, combine all ingredients until well combined and smooth. You may need to stop and scrap down the sides once or twice. If the sauce is a little thick add 1 -2 Tbsp. water. Don’t worry if you add too much water, the almonds tend to soak up the water more as the sauce sits.
When nice and smooth, serve into a dish or keep in the fridge for 4-5 days.
If you like to spice it up a little – add a pinch of cayenne pepper or a sprinkle of chilli flakes.