This spiced tahini sauce is a protein-packed flavour punch for any dish. We’ll be publishing a glazed miso eggplant recipe that makes the perfect base over the next few weeks, so keep your eyes peeled.
1⁄2 cup tahini
1⁄2 cup filtered water
2 tbsp tamari
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp garlic, minced
1 tsp fresh ginger, grated with skin on
1 tsp fresh turmeric, grated with skin on or
1⁄2 tsp ground turmeric
1. Blend all of the ingredients in a high-speed blender until smooth. Add more water if it is too thick and you would like a thinner sauce.
2. Keep in the fridge for up to 5 days. It will become thicker once cold.
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