The quickest and easiest dressing to make that doubles as a dip, a drizzle, and magic sauce that gets my kids downing so many veggies!

I make it right after making my sun butter in the blender, or as a big batch for food prep, or in a small jar right before a meal with tahini.

To make it in the blender after making your sunflower seed butter just don’t scrape out the blender too well and then add everything in to taste – to taste really is the key here, so I’m giving you a recipe for what I LOVE, but taste and alter it to the way you like.  To us this tastes like peanut satay sauce but without the peanuts Jared can’t have.  We feel like it’s a mega good-for-you way to eat your salad/slaw or whatever you put it on!

INGREDIENTS

5 tablespoons tahini (or DIY sunflower seed butter)

2 tablespoons olive oil

2 tablespoons coconut aminos

2.5 tablespoons apple cider vinegar

1 clove garlic, crushed

1/4 cup water

1/2 inch ginger, grated finely

1/2 inch turmeric (optional)

DIRECTIONS

It really is as simple as throwing everything in and blending, I’d start with the tahini/sun butter, garlic and ginger and olive oil then add the ACV and aminos and then water until you get the texture you want.  Then just taste, and add more of whatever you want!

It makes enough to use for a slaw with one small shredded cabbage, or as a salad dressing for 4 servings! It’s also a great drizzle for vegan pizza with no cheese on or as a dip for veggies.