- 1/3 cup almond butter
- 2 tablespoons lime juice
- 2 tablespoons tamari
- 1 teaspoon sugar
- 1 1/2 teaspoons freshly grated ginger
- 1/2 teaspoon red pepper flakes or 1/4 teaspoon chile oil
- 1/4 cup water
To make dipping sauce, combine almond butter, lime juice, 2 tablespoons tamari, sugar, 1 ½ teaspoons ginger and red pepper flakes in a bowl, food processor or blender. Add water while blending until preferred consistency; set aside (see note).
The sauce can be prepared up to 1 day in advance and kept refrigerate. Thin as needed with additional water before serving.