Sunflower Sauce
Yield:
1 1/4 cup
Prep Time:
10 minutes
Total Time:
10 minutes
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, sauteed or steamed vegetables.
Ingredients
- 2/3 cup sunflower seed butter (no added sugar)
- 1/2 cup canned 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)
Instructions
- 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.
- Use as a dip for any kind of raw veggies.
- 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.
Notes
Drizzle the thinned dressing over cauli-rice or use it with any Thai-inspired dish such as noodles and steamed or sauteed vegetables.
Keep in an airtight glass container in the fridge for up to three days.
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Nutrition Information:
Yield: 10 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 157Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 127mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 3g
Nutrition values are approximate