Ingredients
1 tbsp organic miso (mellow white or chickpea)
¼ cup organic peanut butter (unsweetened, crunchy or smooth)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp organic rice vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tsp chili paste (+1 tsp as desired, or other hot sauce of choice, optional)
2 tsp ginger (finely minced)
1 tsp garlic (finely minced)
¼ cup water
Directions
1
Place all ingredients in a medium bowl and whisk until the peanut butter and miso are completely dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth.
2
Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
Chef's Notes
Substitutions
Instead of peanut butter use almond butter.
Peanut allergy?
Use sunflower butter or tahini in place of peanut butter.
Sugar-free
Instead of maple syrup use date paste.
Storage
Make this sauce for the week and store in an airtight container or sealed mason jar and keep refrigerated up to 7 days. Note, it may thicken as it sits. You can add 1–2 tablespoons of water to return it to a sauce consistency.
Ingredients
1 tbsp organic miso (mellow white or chickpea)
¼ cup organic peanut butter (unsweetened, crunchy or smooth)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
1 tbsp organic rice vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tsp chili paste (+1 tsp as desired, or other hot sauce of choice, optional)
2 tsp ginger (finely minced)
1 tsp garlic (finely minced)
¼ cup water
