Raw Almond-Ginger Seasoning: The Living Sauce that Transforms Your Dishes
Industrial salad dressings that flood the shelves are too often full of added sugars, refined oils, and preservatives. In contrast, this 100% raw almond-ginger seasoning, from the ebook Living cuisine for optimal health Hippocrates Institute of Florida, combines carefully selected living ingredients in a single sauce.
Creamy, colorful, naturally gluten-free, and with no added oil, this vegan sauce can be prepared in less than 10 minutes using a blender. It transforms a simple raw vegetable salad into a complete meal and makes your raw wraps or zucchini noodles truly addictive. In this guide, you will find the original recipe, the details of each ingredient and the best ways to incorporate this dressing into your daily living cuisine.
What is raw almond-ginger seasoning?
The almond-ginger seasoning is a raw, vegan, and gluten-free sauce whose recipe comes to us from theHippocrates Institute of Florida, a global reference in raw food for over 60 years. It is featured among the 170 recipes in the ebook. Living cuisine for optimal health, a classic of raw cuisine popularized in Europe by Biovie.
Unlike traditional dressings, this seasoning is prepared entirely cold, without cooking or added oil. This cold preparation matches the spirit of living cuisine.
The result is a smooth sauce with burgundy-orange hues, featuring a flavor that is both sweet (almond), spicy (ginger), slightly earthy (beetroot), and umami (tamari). It pairs well with a wide variety of dishes: raw vegetable salads, raw wraps, vegetable noodles, appetizer dips, or quick marinades.
Ingredients and their role in the recipe
Let's review the role of each ingredient in this seasoning.
Raw almond puree, the base of the sauce
The raw almond puree (or raw almond butter) is the backbone of this sauce. It provides creaminess. For 100 g, almonds contain approximately:
22.6 g of plant-based proteins
12.5 g of fiber
34.4 g of monounsaturated fats (oleic acid) per 100 g
At Biovie, we favor activated almonds, soaked and then dehydrated at low temperature, for their crunch and milder taste.
"The purchased products are delicious: activated almonds, almond and hazelnut paste, Brazil nuts. Effective communication, perfect packaging, and fast delivery." - Sandy, Trustpilot review 5/5
Ginger, the spice that lifts the sauce
Fresh gingerZingiber officinale) is a spice widely used in many cuisines. Gingerol is the compound that gives fresh ginger its pungency; cooking partially transforms it into shogaol, which is even more pungent.
Consumed raw, In this seasoning, the gingerol is fully preserved. Cooking partially transforms it into shogaol, a molecule with different properties. This is why raw cuisine always favors fresh ginger, grated or blended cold.
Caution: Ginger is not recommended in high doses for people on anticoagulant treatment or those suffering from severe gastroesophageal reflux. The EFSA recommends not exceeding 5 g of ginger powder per day.
The red bell pepper, color and freshness
Raw red bell pepper contains approximately 127 mg of vitamin C per 100 g, or about 159% of the nutrient reference values, according to the data Ciqual of ANSES. Used raw in this sauce, it adds color and freshness.
Red beetroot, color and sweetness
Red beetroot gives the sauce its beautiful burgundy hue, thanks to its pigments, the betalains.
Tamari, the gluten-free soy sauce of living cuisine
The Tamari is a traditionally fermented Japanese soy sauce without wheat, which makes it naturally gluten-free (unlike traditional shoyu, which contains wheat). Derived from a long fermentation of soybeans, it provides umami depth to raw recipes. In this seasoning, it seasons in place of salt.
Advice: Choose an organic and unpasteurized tamari.
The complete recipe, ingredients and preparation steps
This sauce can be prepared in less than 10 minutes in a high-speed blender. Here is the original recipe as taught at the Hippocrates Institute in Florida.
Ingredients (for about 500 ml of sauce):
2 cups of red bell pepper cut into pieces
1 cup of organic raw almond puree (not roasted)
½ cup of chopped shallots
¼ cup of red beet cut into pieces
1 to 2 cm of fresh grated ginger (adjust according to desired intensity)
1 clove of garlic
½ teaspoon of ground cinnamon
2 to 4 tablespoons of water (to adjust the texture)
2 tablespoons of tamari (or shoyu if gluten tolerance is possible)
The juice of 1 fresh lemon (about 3 tablespoons)
Preparation:
Place all the ingredients in a high-speed blender.
Blend at full power for 45 to 60 seconds until you achieve a perfectly smooth and creamy texture.
Taste and adjust: more tamari for saltiness, more lemon for acidity, more ginger for spiciness.
Add water spoon by spoon to achieve the desired consistency (more fluid for a dressing, thicker for a dip).
Pour into an airtight glass jar and store in the refrigerator.
Conservation: 3 to 5 days in the refrigerator in an airtight glass jar. Stir before each use. Avoid freezing, which alters the texture of the almond puree.
Fair trade tiger nut from Niger, Amazon nuts from Bolivia, activated buckwheat from Brittany, and activated oilseed purées made in Alsace by Kaly: this range brings together oilseeds and seeds of raw quality, most of them soaked then dehydrated at low temperature (activation). To get started with activation, an activated almond or hazelnut purée is easier to use than a whole oilseed you have to soak yourself. For everyday raw cooking, tiger nut (whole, sliced or as a purée) comes in several formats suited to different uses, from homemade plant milk to crunchy snacks., 20
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This versatile sauce naturally fits into a wide variety of dishes, both raw and cooked. Here are our usage suggestions:
Vinaigrette for raw vegetable salads: Generously coat a salad of massaged kale, spiralized zucchini, or grated carrots. The creamy texture clings to the leaves and vegetables.
Sauce for raw wraps: Spread on a cabbage leaf, nori, or romaine lettuce, top with raw vegetables, and roll. A complete meal in just a few minutes.
Dip for raw vegetables: Serve in a small bowl with celery sticks, cucumber, radish, or carrot. Ideal for an appetizer or snack.
Sauce for vegetable noodles: mix with spiralized zucchini, raw spaghetti squash, or konjac noodles for a lively pad thai-style dish.
Express Marinade: Marinate mushrooms, zucchini, or eggplants in thin slices for 1 to 2 hours before dehydrating or serving them raw.
This recipe is a base that you can adapt according to your tastes and the available ingredients:
Softer version: Replace the red bell pepper with a carrot and reduce the ginger to ½ cm. A tablespoon of raw agave syrup adds a balancing sweet note.
Spicy version: Add ½ deseeded red chili pepper to the blender. The combination of ginger and chili gives a well-spiced sauce.
Asian version: Incorporate 1 tablespoon of tahini (sesame paste) and the zest of one lime. Perfect with cabbage salads or rice noodles.
Nut-free version: Replace almond puree with sunflower seeds that have been soaked for 4 hours and blended. This is a suitable solution for nut allergies.
Frequently Asked Questions about Almond-Ginger Sauce
Can peanut butter be used instead of almond paste?
Yes, peanut butter can replace almond puree for a more affordable and slightly sweeter version. Opt for raw and organic peanut butter, without added sugar or palm oil. The taste will be more pronounced and different, but the texture will be similar. Note that the peanut is a legume and not a nut.
How long does this almond-ginger seasoning last?
The seasoning can be stored for 3 to 5 days in the refrigerator in an airtight glass jar. Avoid freezing, as it alters the texture of the almond puree. Stir before each use because the components may separate slightly over time, this is completely normal for a sauce without artificial emulsifiers.
Is this seasoning suitable for people who are gluten intolerant?
Yes, provided you use tamari (and not shoyu or regular soy sauce). Tamari is made from fermented soybeans without wheat, making it naturally gluten-free. Always check the label to confirm the absence of gluten traces if you have celiac disease.
Can powdered ginger be used in place of fresh ginger?
Fresh ginger is highly recommended in this recipe because it contains gingerol, the compound that gives it its pungency and that partially transforms into shogaol when dried. Ginger powder can be used as a substitute (about ½ teaspoon for 1 cm of fresh ginger), but the flavor will be less intense. For truly vibrant seasoning, always opt for fresh and organic ginger.
What does raw ginger bring to this sauce?
Raw ginger keeps all its bite and its lemony freshness; it is what gives this sauce its edge. Raw ginger is an ingredient of choice in raw food cuisine.
Can I drink or consume ginger in the evening without risk?
Ginger is generally well tolerated in the evening by most people. However, in cases of gastroesophageal reflux, it is better to consume it during the day and in moderate amounts. To learn more: Can you drink ginger in the evening?
About the author
"This almond-ginger sauce is, for me, the very essence of vibrant cuisine: three minutes in the blender, no cooking, and you get a condiment that transforms any bowl of raw vegetables into a complete meal. It is this simplicity that I have been advocating at Biovie for nearly 20 years."
Éric Viard : ISTOM, co-founder of Biovie.fr Since 2007, 33 years of veganism, co-author with Aurélie of the book Seaweed in Everyday Life (Gourmand World Cookbook Award + National Academy of Cuisine Prize).
Update: April 2026.
Warning: The information presented in this article is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any significant changes to your diet or supplementation, especially if you are on anticoagulant treatment or suffer from a digestive disorder. This article contains almonds (major allergen).
