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!! 🙂

Servings Servings
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
Useful 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.
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It looks amazing! I will be making it this weekend and I can’t 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! 👍
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! 🙂
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