Cardamom Satay Sauce 

Satay sauce is one of our favorite savory ways to use nut butters. Instead of the traditional peanut satay sauce, we like to make them with our hazelnut and almond butters. This Cardamom version is our favorite. It’s a deliciously earthy and rich dipping sauce for everything! We share recipes for some of our favorite pairings in  our cookbook Nut Butter, including our Almond Butter Udon Noodles, which we shared on our blog!

Ingredients:

Yield: 1 cup (12 ounces)

• 1/2 cup Cardamom Almond-Cashew Butter
• 1/2 cup canned unsweetened coconut milk (light or full-fat both work here)
• 1 tablespoon fish sauce 
• 1 tablespoon Sriracha or chili garlic sauce (if avoiding sugar, use 1 teaspoon crushed red pepper flakes)
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce or coconut aminos 
• Juice of 1 lime (approximately 2 tablespoons lime juice)
• 2 cloves roasted garlic* (raw also works here)
• 2 tablespoons fresh ginger, peeled and grated

Directions:

1. Combine all ingredients in a small food processor or blender, and pulse until smooth.
2. Enjoy immediately, or store in the refrigerator for up to 1 week.

*To Roast Garlic: In a 400F oven, bake the cloves (or the entire bulb) with the peels still for 30 minutes, either on a sheet pan or wrapped in aluminum foil. We do this ahead of time and always try to have some on hand, as it adds a depth and earthiness to dishes.