OMG. I am obsessed with this sauce right now. It’s spicy, creamy, vegan, oil-free, and absolutely killer on a savory breakfast.
What should you put it on you may ask?
Everything.
It’s amazing on anything involving potatoes, veggies, eggs, avocado, corn, and southwest flavors. Enjoy!! π
Ingredients*
- 1/2 cup tahini 4 oz
- 1 lime juiced
- 1 chipotle chili pepper canned in adobo sauce
- 2 Tbsp apple cider vinegar
- 2 cloves garlic
- pinch of black pepper
- 2 Tbsp water or non-dairy milk to thin
Suggested Equipment*
Instructions
- Blend all ingredients in a small blender cup, or in a small jar with an immersion blender. Add water or milk to reach desired consistency.
- Divide into 4 equal servings.
Notes
- I divide the batch evenly among 4 small jars or tiny dressing containers with lids and count each as 1/2 of a protein serving.
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
It looks amazing! I will be making it this weekend and I canβt wait for the new book!
Had the awesome sauce on my salad of greens, tomatoes, celery, cuke, corn, black beans.. holy cow!!! A winner for sure!
Good call! π
Hi Katie, I just made this and it is excellent! Your site is my go-to for consistently wonderful plant-based, BLE recipes. For BLE wouldn’t this make 4 servings at 1/2 protein each? (due to 4 oz tahini?) Or 8 servings at 1/4 protein?
So glad you liked it Maureen! I’ve been putting it on literally every meal for the last week. Oh dear. Good catch on the calculation error. I must be getting sloppy! Yes, 4 servings at 1/2 protein each is correct. Fixing it now. Thank you! π
Pingback: Cornmeal Griddle Cakes (Sweet or Savory) | Katie's Conscious Kitchen
Pingback: Southwest Quinoa Bowl | Katie's Conscious Kitchen
Pingback: π₯ Mexican Burrito Bowls | Katie's Conscious Kitchen
Pingback: Tofu Breakfast Scramble | Katie's Conscious Kitchen
Pingback: Savory Hashbrown Waffles w/ Chipotle Lime Sauce | Katie's Conscious Kitchen
Pingback: Eggs, Sweets & Greens | Katie's Conscious Kitchen
Pingback: Summer Tofu Scramble w/ Roasted Potatoes | Katie's Conscious Kitchen
Pingback: How Living in Japan Changed My Feelings About Tofu | Katie's Conscious Kitchen
Pingback: 2-Minute Tahini Sauce to Put on Everything | Katie's Conscious Kitchen