Ginger Tahini Sauce


  • 1/2 cup full fat coconut milk
  • 1/4 cup tahini paste
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon toasted sesame oil
  • Juice of 1/2 lemon
  • 1/4 cup minced fresh ginger (optional pickled version adds a little more flavor)
  • 1 clove garlic
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes


  1. Add all ingredients to a Nutribullet cup or small blender.
  2. Serve right away for a waterier consistency. Or store in the fridge for at least 4 hours for a thinker texture.

2 thoughts on “Ginger Tahini Sauce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s