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Close-up of a spoon holding creamy chili almond dressing above a jar.

Chili Almond Dressing

Creamy, spicy-sweet almond butter dressing with lemon, tamari, ginger, garlic, and a Medjool date. Blend smooth and thin to drizzle or dip.
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Prep Time 5 minutes
Cook Time 0 minutes
rest time 0 minutes
Total Time 5 minutes
Servings: 8 (about 2 tbsp each; makes about 1 cup)
Course: Dressing, Sauce
Cuisine: American, Asian-Inspired
Calories: 90
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1/2 cup natural almond butter no sugar added
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon low sodium tamari or soy sauce
  • 1 inch knob fresh ginger peeled
  • 1 –2 cloves garlic
  • 1 pitted medjool date
  • 1 teaspoon sambal oelek or 1 small chili pepper
  • 1/3 cup water

Equipment

  • Small blender or immersion blender
  • Measuring cups and spoons
  • Microplane or grater (for ginger)
  • Jar with lid (for storing)

Method
 

  1. Add the almond butter to a small blender cup or jar (or a bowl if using an immersion blender).
  2. Add the garlic and the pitted Medjool date.
  3. Add the lemon juice and tamari (or soy sauce), then add the ginger and sambal oelek.
  4. Pour in the water and blend until smooth and creamy, stopping to scrape down the sides as needed.
  5. Taste and adjust (more lemon, tamari, sambal, or water) to get the flavor and consistency you like.

Nutrition

Calories: 90kcalCarbohydrates: 4gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 210mgPotassium: 90mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 25mgIron: 0.6mg

Video

Notes

  • For a thinner, pourable dressing, add water 1 tablespoon at a time until it drizzles easily.
  • For a thicker dip, reduce the water slightly.
  • Swap the date with 1–2 teaspoons maple syrup or honey if needed.
  • If using regular soy sauce (saltier than tamari), start with a little less and taste.
  • Dressing thickens in the fridge—stir in a splash of water before serving.

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