Creamy Miso Tahini Sauce
What can I say about this sauce? This sauce is the sauce of all sauces. Full of flavor and creamy goodness, it is simple, quick and easy as it gets. Toss 7 ingredients into the blender or food process and puree till smooth. It stores in the fridge for up to seven days. It is perfect poured over quinoa, steamed Japanese sweet potatoes and avocado (a personal favorite), roasted vegetables or any number of salads (it tastes great over the Kitchen Sink Quinoa Salad (recipe here). I use maple syrup but you can trade it out for stevia drops, if you want to keep the sugars at bay but I can honestly say, the rainbow of flavor will brighten up just about any dish. And it is as healthy as it gets.
Makes about 2 cups / 490 grams / total preparation time 10-12 minutes
Gather
2 small cloves garlic, minced
2 inches fresh ginger root, peeled and minced
1 tablespoon / 14.787 ml apple cider vinegar
1/4 cup / 72 grams mellow white miso paste (I use Miso Master)
1 cup / 236.588 ml water
1 tablespoon / 19.97 grams maple syrup (or 4 drops stevia)
1/2 cup / 120 grams raw tahini
Salt to taste (optional)
Make
Place all the ingredients into the bowl of a food processor or blender and process till smooth, about 2 minutes. The sauce may appear a bit watery but fear not, it will set and thicken up in the fridge. Transfer to an air tight container and place in the fridge for about 30 minutes to set. Pour copious amounts over your dish of choice. Enjoy.
Recipe Developed by Anna Getty
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