TAHINI AND SRIRACHA SAUCE
Exams are finally over and that means…back to blogging 🙌🏻
This recipe is my go to recipe when I need a tasty, savory, spicy and insanely-fast-to-make sauce. Yes, I´m talking about those nights when you have some leftover potatoes, rice and/or veggies in your fridge and you are craving something fancy but at the same time you have no intention whatsover of spending more that 10 minutes in the kitchen. This tahini and sriracha sauce is exactly what you need. And don´t worry, if you don´t like spicy food just skip the sriracha. The sauce is just as good and I promise I won´t tell anyone 😉.
This tahini and sriracha sauce is super versatile. Pairs good with veggies, potatoes, salads, pasta…you name it. It´s delicious as a dip too and it makes an excellent appetizer. For example, served in a platter with raw veggies and some toasted bread or crackers. Delish!
TAHINI AND SRIRACHA SAUCE
Prep
Total
Yield 1 cup approx.
This tahini & sriracha sauce pairs wonderfully with salads, vegetables and pasta. It´s also great as a dip with raw vegetables and crackers. Easy to prepare and made in under 5 minutes.
Ingredients
- 1/2 cup soy milk (or almond milk for a soy free version)
- 4 tablespoons tahini
- 1 tablespoon mustard
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 heaping teaspoon sriracha
- 1/4 teaspoon of salt (optional) (skip for a low-sodium version)
Instructions
- Add all the ingredients into a bowl and stir until combined.
Notes
- If you want it to be thinner, just add a few more tablespoons of non-dairy milk.
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This sauce is rich in vitamins B1 and B2, calcium, copper, manganese, phosphorus, zinc and omega-6.
Courses Sauces
Cuisine gluten-free, soy-free, nut-free
