One of my favourite sauces to use turned out not to be vegan. After an acceptable mourning period I decided to get into the kitchen and try recreating the sauce to be vegan.
After many failed attempts (hello garlic tahini pudding…) and many jars of tahini, I have managed to find a combination that is very close to the original sauce.
I use this sauce for wrap, in salads and to pour over roasted vegetable to give it some extra flavour without having to resort to salt. It’s incredibly versatile. The one down side of this sauce is that it thickens when stored in the fridge, this doesn’t affect the taste however it does limit its uses as you can no longer pour it. Don’t let that stop you from trying this delicious sauce though and adding it to your own recipes.
- 4 cloves garlic
- ¼ cup sunflower seeds
- ⅓ cup tahini
- ⅓ cup water
- 4 tbsp lemon juice
- ¼ tsp cayenne pepper
- ¼ tsp salt
- Put all ingredients in a food processor or blender and process until smooth.