- Sauce, condiment, dip, spread, vegan, peanut-free w/ gluten-free option
This is a sure fire ‘go-to’ win them all over recipe in my home as well as at workshops and cooking classes. Besides being oh-so-easy to make and ever so versatile it is wonderfully flavor packed and adapts well to accommodate many of the prevailing dietary specifics. I love it with Asian salad rolls, kebobs – be it veggie, seafood or meat; it is great over greens or noodle salad or with BBQ’d or grilled meats/seafood/veggies and stuffed into lettuce leaf tacos. Make a double batch for this sauce keeps at least a week with all the ginger, garlic and spices it boasts. Let me know your favorite way to use it.
1/2 cup Natural organic sunbutter www.sunbutter.com
2 tbsp fresh ginger – minced
2 tsp garlic – minced
3 tbsp organic tamari (gluten-free) or coconut aminos
2 tsp ground cumin, or more to taste
Dried Chili peppers or cayenne pepper, to taste
2 tbsp fresh lemon or lime juice
2 tbsp raw honey, Lakanto or coconut syrup (less if using sweetened Sunbutter)
½ -2/3 cup water, coconut milk or water or broth, to create desired consistency
½ - 1 tsp sea salt, to taste (may be needed if using coconut aminos)
- Combine all ingredients but salt in a food processor, or blender. (A glass jar with a tight fitting lid will work as well, with a little muscle power to emulsify the sauce).
- Blend until smooth (scraping down the sides of processor if using). Adjust seasonings and thickness as desired.
- Serve as a dip, with kebobs or cutlets, or thin with additional liquid and use as a salad dressing or sauce with spiraled raw veggie noodles topped with sautéed veggies such as peppers, onions, squash, snow peas etc.