Smooth and Spicy Almond Sauce
Albert Wood
Great over rice or a stir fry, this spicy Vermont Maple sweet sauce is a great addition to any cook's tool belt. Enjoy the smooth, warm flavor of almond, mixed with Wood's Ghosted Maple Syrup! This sauce checks all the boxes for someone looking for a little kick in their life!
Smooth and Spicy Almond Sauce
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
5 minutes
Ingredients
-
1 ½-inch pieces ginger, peeled, coarsely chopped
- 1 cup smooth almond butter
- 1 tablespoon fresh lemon juice
-
1 tablespoon Wood’s Ghosted Syrup
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
Directions
- Pulse ginger in a food processor until finely chopped.
- Add almond butter, lemon juice, Ghosted Syrup, paprika, cayenne, and ⅓ cup ice-cold water and pulse, adding more water by the tablespoonful to thin if needed, until smooth.
- Season with salt and pepper.
Recipe Note
Almond sauce can be made 3 days ahead; cover and chill. Bring to room temperature before using.