Lemon Tahini Sauce
Author: Rachel Carr
Prep time:
Total time:
Serves: ¾ cup
- ⅓ cup lemon juice
- 3 Tablespoons water
- ½ cup tahini
- 1 teaspoon salt
- ¼ teaspoon chipotle powder (optional)
- 2 cloves garlic
- 2 Tablespoons coconut milk
- 2 Tablespoons olive oil
- Whisk everything together by hand in a bowl. Keep refrigerated until ready to use.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-squash-bowl-with-mung-bean-sprouts/
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