3 Tbsp almond butter
2 Tbsp coconut aminos
2 Tbsp rice vinegar
1–2 Tbsp your favorite hot sauce, or more if you prefer more heat
1 Tbsp toasted sesame oil
1/2 cup unsweetened coconut milk
1 red Anaheim or Fresno pepper, seeds removed, chopped fine
2 cloves garlic, minced
2 tbsp chopped ginger
1 green onion, thinly sliced