I love, adore and crave this sauce. I make a big batch and stash it in my fridge to pour over everything from brown rice to steamed veggies to tofu to salad to noodles to….well, everything!


  • 1/2 cup almond butter, crunchy or smooth, your preference
  • 1/3 cup brown rice vinegar
  • 1/4 cup brown rice syrup
  • 2 tablespoons water
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon fresh ginger, peeled & minced
  • 2 cloves garlic, peeled & minced
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes (less if you want less heat)
  • 1 cup fresh cilantro


  1. Throw all ingredients, except cilantro, in your food processor or blender and whip up until smooth.
  2. Add the cilantro and blend just until it is finely chopped.
  3. Store in the refrigerator. It will only last 3 days so use it up quick!