This food processor almonds and Asian sauce recipe is the perfect combo of crunchy almonds and a zesty, umami-packed sauce. Whether you’re looking for a quick snack, a salad topping, or a dip to liven up your appetizers, this recipe fits the bill. It’s super simple to make, and you don’t need any fancy cooking skills—just a food processor and some pantry staples. Oh, and did I mention it’s ready in minutes? Let’s get cracking!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Food processor almonds and asian sauce recipe Recipe
If your snack game needs a serious upgrade, this food processor almonds and Asian sauce recipe is here to save the day. Imagine roasted almonds blended into a crunchy, buttery texture, smothered in a zingy Asian-inspired sauce—awesome, right? The combination works perfectly as a mid-afternoon munchie or as a fun way to jazz up your meals, from salads to stir-fries. What really sets this recipe apart is how quick and flexible it is. Got an extra five minutes and a food processor? Then you’ve got a bowl of deliciousness waiting for you. Plus, almonds carry a nutritional punch filled with healthy fats and protein, and the sauce keeps it lively with soy sauce, sesame oil, and fresh ginger vibes. Curious? Let’s dive in!Why You’ll Love This Recipe
- Easy-breezy recipe ready in minutes
- Perfect for snacks, dips, or salad toppings
- Packed with nutty, savory, and tangy flavors
- Minimal equipment needed—just a food processor!
- Adaptable for vegan or gluten-free diets
Key Ingredients and Substitutions
- Almonds: Opt for unsalted roasted almonds for maximum flavor. Need a swap? Cashews or pecans work great too!
- Soy sauce: This adds savory depth. For gluten-free, use tamari or coconut aminos instead.
- Sesame oil: Brings out that nutty Asian essence. Olive oil can be a substitute in a pinch.
- Fresh ginger: Adds zing! You can try ground ginger if fresh isn’t available, but fresh is always better.
- Honey or maple syrup: Balances the flavors with sweetness. Vegans, stick with maple syrup.
- Rice vinegar: Adds tang, but apple cider vinegar would work well here as an alternative.
How to Make the Recipe (Step-by-Step)
- Measure Out Ingredients: Take out roasted almonds, soy sauce, sesame oil, fresh ginger, rice vinegar, and honey or maple syrup. Make sure your food processor is ready to go!
- Blend the Almonds: Toss the almonds into the food processor and pulse them until they’re broken down to your desired consistency. Whether creamy or slightly chunky is totally up to you.
- Mix the Sauce: In a small bowl, whisk together soy sauce, sesame oil, freshly grated ginger, rice vinegar, and your sweetener of choice.
- Combine it All: Pour the sauce over the blended almonds and give it another quick pulse in the processor to bring everything together in a beautiful harmony of flavors.
- Serve & Enjoy: Scoop out your almond mix and serve it as a dip, spread, or topping. Store leftovers in an airtight container.
Expert Tips for Success
Roast your almonds if they’re raw to enhance their nuttiness.
Don’t overblend the almonds if you want a chunkier texture.
Let the sauce sit for 5 minutes before mixing for fuller flavor.
If the mix gets too thick, add a splash of warm water while blending.
Taste as you go—tweaking the sauce is totally okay!
Variations and Customizations
Want to tweak this recipe? No problem! Add a pinch of chili flakes for a spicy kick, or stir in a splash of fish sauce for an extra layer of umami. For a Western twist, skip the sesame oil and ginger and add some garlic powder and paprika. And if you’re avoiding nuts altogether, sunflower or pumpkin seeds can work as a substitute while keeping it allergy-friendly.
Nutritional Information
This recipe is not just tasty—it’s packed with nutrients too! Almonds bring protein, fiber, and those good-for-you healthy fats, while the Asian sauce ingredients like soy sauce and ginger add low-calorie flavor without overloading on sodium or sugar (especially if you stick to the suggested amounts). On average, each serving is roughly 150 calories, with about 5 grams of protein, 6 grams of healthy fats, and low carbs. Looking to make it diet-friendly? Swap soy sauce for tamari to make it gluten-free or keep the sweetener minimal for a low-sugar option.
Storage and Reheating Instructions
Got leftovers? Just pack the almond mix in an airtight container and pop it into the fridge. It stays fresh for up to five days. When you’re ready to eat, let it come to room temperature or microwave it for about 10-15 seconds for a softer consistency. Keep in mind that it might thicken a bit in the fridge, so feel free to mix in a splash of water or oil to loosen it up.
Recipe Card of Food processor almonds and asian sauce recipe
Equipment
- 1 Blender
Ingredients list
- 1 cup almonds raw or roasted
- 2 tbsp –3 tbsp soy sauce or tamari for gluten-free
- 1 clove garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp rice vinegar
- 1 tbsp sweetener maple syrup, honey, or a keto-friendly sweetener
- 1 tsp sesame oil optional
- 1/4 cup water or coconut milk to adjust consistency
Step-by-Step Instructions
- Start by prepping your almonds: Toast them in a dry skillet for 3–5 minutes or in a 350°F oven for about 10 minutes if using them raw. To achieve extra creaminess, consider soaking them. This step is optional, but it could enhance the texture
- Place prepared almonds in your food processor and pulse until they are finely ground – expect this to take a minute or two
- Include soy sauce, garlic, ginger, rice vinegar, your choice of sweetener, plus sesame oil if you're incorporating it. Blend everything together for an additional 1-2 minutes until you have a smooth consistency
- Add water or coconut milk little by little to reach the thickness you prefer
- Take a taste and modify as needed: add more soy sauce for saltiness or more sweetener if a bit of sweetness is desired. Blend again for a smooth finish
- Ideal for noodles, salads, or grain bowls. Also makes a fantastic dip for spring rolls, veggie sticks, or dumplings. Try drizzling over stir-fry or roasted tofu for a zing
Recipe Video
Notes
- Calories: 80 kcal
- Protein: 3g
- Fat: 6g (mostly healthy fats from almonds)
- Carbohydrates: 4g
- Fiber: 1.5g
- Vitamin E: 25% of Daily Value
Nutrition
All Your Questions About This Recipe
Can I use raw almonds instead of roasted?
Yes, but roasting them yourself first will bring out the flavor!
What’s the best way to make this gluten-free?
Swap out soy sauce for tamari or coconut aminos!
How can I make this nut-free?
Try sunflower or pumpkin seeds as substitutes for almonds.
Can I store this in the freezer?
Yes! It’ll last up to 3 months in a freezer-safe container.
Is there a vegan version?
Absolutely—just use maple syrup instead of honey!