Sunflower Sauce
SERVINGS: 10 | PREP TIME: 10 MINS | COOK TIME: 0 MINS
This creamy dipping sauce is addictive! Any vegetable will taste amazing paired with it. Add more liquid to thin it and use as a salad dressing or with any Thai-inspired dish such as cauli-rice, noodles, lentils, beans, sauteed or steamed vegetables.
Ingredients
2/3 cup sunflower seed butter (no added sugar)
1/2 cup canned regular or reduced fat coconut milk
1 clove garlic, minced
Juice of 1 lime (approximately 1/4 cup)
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
Pinch of sea salt
1/8 teaspoon chili powder (optional)
Method
Roll the lime on a counter or table with your hand before cutting to unlock the juices. Then use a manual juicer. One medium lime should produce around 1/4 cup of juice.
Place all ingredients in a medium bowl and whisk to combine.
To make a salad dressing, thin it by adding the juice of a second lime, additional coconut aminos and/or extra coconut milk until the desired consistency is achieved. Enjoy!
Notes
Keep in an airtight container in the fridge for up to four days.
Makes 1 1/4 cup.
No sunflower seed butter: use almond, cashew, or peanut butter instead.
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Garlic roller