Add all ingredients to a food processor or blender and process or blend until smooth.
Nutrition Information is approximate.If you feel the sauce is too thick, add more water or broth; for thicker sauce, add more almond butter.For a sweeter sauce add more maple syrup or make the hoisin variation in the notes.To store: refrigerate in an air-tight container for 2 to 3 weeks.
Low Sodium Soy Sauce
This will likely turn out too salty if you use full sodium soy sauce. If you only have full sodium soy sauce, sub out a third or more with water.If you want to make this gluten-free use low sodium tamari.
Vegan no-chicken broth
You can skip the broth and use water if you want. This broth base is vegan and gluten-free certified. To mix a 1/4 cup of broth using Orrington Farms All Natural Vegan Chicken Broth Base & Seasoning, stir together 1/2 teaspoon base & 1/4 cup water. Please note that different brands of broth bases have different instructions.
This sauce is complex, full-flavored, and savory, if you like sweetness in your peanut-type sauces add extra maple syrup or make the hoisin variation.
If you are salt sensitive, go light on the low sodium soy sauce and/or use water instead of broth. Taste after making and add more soy sauce to taste.
Optional Hoisin Variation for a sweeter sauce
To make the Hoisin Variation add 1 part hoisin to 2 parts Crazy Good No-Peanut Sauce and stir it together, i.e. 1 TBSP hoisin & 2 TBSPs Crazy Good No-Peanut Sauce. Add more hoisin if desired. Additionally, you may want to use water instead of broth and lower the amount of low sodium soy sauce by a little if you want to decrease the overall salty components. Lastly, you might want to halve the amount of Crazy Good No-Peanut Sauce (you can adjust the servings in the recipe card to 3 servings to make a half portion) because adding hoisin will yield you more sauce.