This asian inspired Tahini Thai Sauce can be used in so many ways.
I love it on everything from noodles, to stir-fried veggies to a fresh salad.
It's very similar to a peanut thai sauce without the added oils and sugar.
As you know, I like to put a healthy spin on old favorites and I was able to make this one nut-free, oil-free and sugar-free!
Most Asian sauces (like peanut sauce, sweet and sour, etc.) are filled with addicting ingredients like processed sugar.
Even the healthier ones usually have lower glycemic sugars like maple syrup, honey or coconut sugar.
Those are definitely better options, but I wanted to make one using only dates as the sweetener since real, natural sugar is the only sugar we can benefit from.
I used tahini as the base, which is just a condiment made from sesame seeds.
It's used in a lot of dressing and dips like
So, if you know someone with a nut allergy this recipe is a perfect way for them to get their Thai fix.
I also successfully made this without adding any oils, which makes this one clean sauce.
This is a simple sauce to throw together any night of the week.
You just put all the ingredients in a high speed blender and blend.
I love using it as a sauce or dressing. It's also delicious to just dip veggie sticks in.
Tahini Thai Sauce & Dressing
Please use all organic ingredients when possible!
Servings 2 -4
1/4 cup Tahini 1/4 cup Water 2 Dates (pitted, or other sweetener like 2 tsp of maple syrup) 2 Garlic Cloves 1 tbsp Tamari (or coconut aminos or soy sauce of choice) 1 tbsp Apple Cider Vinegar 1- inch Ginger Knob
If you're using dates for sweetener and they're on the harder side make sure to soak them in warm water while you get the other ingredients ready so they soften up. Add all the ingredients to a high speed blender. Blend on high until it's smooth and creamy. If you would like a thinner consistency just add more water. Make sure to taste it before serving to see if you need to adjust any of the ingredinets. Store leftovers in the fridge for up to 3 days.