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Paleo Almond Satay Sauce


  • 1/2 cup almond butter (I really like this one, but it’s pricey!)
  • juice of 1 tangerine
  • juice of 1 lime
  • 1 small spicy pepper, chopped (I use jalapenos, but serrano or another spicy pepper would work)
  • 1/2 cup coconut aminos (find it here)
  • 1/2 teaspoon Paleo-friendly fish sauce (I like this brand; FYI – you should be able to find it at a much better price at your local health food store)
  • 1 teaspoon fresh grated ginger
  • 1/4 hot filtered water


  • Place almond butter, tangerine juice, lime juice, pepper, coconut aminos, fish sauce and ginger in a food processor. Blend until smooth. Add water and mix some more. If it is too thick for your liking, you can thin it out with more water. I find this thickness to work great as a dipping sauce and for a stir-fry sauce.
  • You can eat it immediately, but I have found that if you let it sit for a few hours to overnight, the flavors improve. Store in the refrigerator in an air tight container.