This white, creamy, tangy sauce is a great soy free “veganaise”. Plus its rich in good fats, protein, calcium, and iron. It is a great topping for quick raw salads, and goes really well with the Kale and Roasted Sweet Potatoes we’ll be making today.
1/4 cup plus 1 tablespoon sesame seeds
1 teaspoon fresh grated ginger
2 1/2 tablespoons lime juice
1/2 teaspoon black mustard seeds
1/2 teaspoon black salt
1/3 cup sunflower seeds, soaked at least 4 hours or overnight
1/2 cup water for a dip (1 cup for a dressing)
2 1/2 tablespoons olive oil
1/4 teaspoon salt
How to Make It
In a small skillet, dry toast the sesame seeds and black mustard seeds over low heat while stirring or shaking almost constantly, until the sesame seeds turn slightly golden and the mustard seeds begin to pop. Remove them from the pan to a plate and set aside to cool, then grind to a powder in a spice grinder.
Drain and rinse the soaked sunflower seeds.
Place all the ingredients in a blender and blend on high speed to a smooth, creamy consistency.
To store, keep in a closed container in the refrigerator for up to 3 days. The dressing thickens when refrigerated, so add a little water to thin it as needed.