Wednesday, March 12, 2014

Lemon Sesame Cream Sauce


Recipe from The Saucy Vegetarian by Jo Stepaniak
Husband-Tested in Alice’s Kitchen

I first tasted this sauce at an event being held at Lost River Market & Deli.  It was being served over steamed veggies.  It’s creamy and lemony with a hint of sesame.  I made up this sauce at home and dolloped it over some steamed broccoli and carrots, chickpeas, brown rice and avocado.  It would taste great over crisp lettuces, steamed spinach, or even pasta.

½ cup silken tofu
¼ cup tahini (This is sesame seed paste.  Store it in the fridge.)
2 Tablespoons fresh lemon juice
2 Tablespoons apple cider vinegar
2 Tablespoons real maple syrup (You can use other sweeteners.)
2 Tablespoons water
1 Tablespoon white miso (You’ll find this in the refrigerated section.)
¼ teaspoon crushed garlic (I use 1 clove.)

Combine all ingredients in a blender or food processor fitted with a metal blade and process until creamy.  (This sauce thickens when refrigerated.  You can thin it a bit by adding just a touch of water, if desired.)


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