Almond butter and turmeric go incredibly well together. This sauce might make eating your veggies a whole new experience (trust me on this one). By using this base and combining, oil, garlic, turmeric, a hint of ginger, and nutritional yeast, this sauce becomes an umami punch - and yes, I did get my inspiration from Trader Joe's.
How to Make Keto Almond-Turmeric Sauce
For this recipe, you'll need the following ingredients.
- 1 cup almond butter
- ¾ cup water
- ¼ cup lemon juice
- ½ cup grapeseed oil
- 1 Lemon zest (optional)
- 4 Garlic, fresh, grated
- 1 tablespoon ginger, fresh, grated
- ½ tablespoon turmeric, fresh, grated (optional)
- 2 tablespoons turmeric, spice, ground
- 1 teaspoon honey
- Pinch black pepper
- Pinch Kosher salt
- Zester or Small grater
- Fork or Whisk
Peel the ginger and turmeric using a spoon. This method is used throughout the culinary industry and it's a much faster method to peel compared to using a regular peeler.
In a bowl mix all the ingredients and carefully whisk/mix using a fork or a whisk. The mix will get tougher before it gets creamier. Keep whisking, the goal is to have a creamy consistency.
Transfer to a container and store in the fridge or on the cupboard - the sauce will keep longer in the fridge but will get tougher as it cools.
Culinary tip: Peel all the fresh ginger and turmeric with a spoon. It's a faster method and it allows you to peel all the crevices of the 'arms' within each root.
Make it Low Sugar
This sauce needs sweetness to balance the strong flavors of the other ingredients, but if you want less carbs, replace the honey with liquid stevia or any other calorie free sweetener. Add a little at a time before committing to a solid amount as a small amount of stevia can be incredibly sweet.
Make it Spicy
You can also add spice and turn up the heat on this sauce by adding a pinch of cayenne pepper and red pepper flakes. I personally love my piquancy (that's chef talk for sharp, spicy flavor) and always add spice, because life is better with spice.
How To Store
Store sauce in an air-tight container, jar, or bottle for up to two weeks. Make sure any utensil that comes in contact with the sauce is always clean to avoid cross-contamination.
Serve this With
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