Sunshine Sauce | Melissa Joulwan

By adriennehannis

Ingredients

• 2 tablespoons lime juice
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon coconut aminos
• 1/4 teaspoon powdered ginger
• 1/2 teaspoon rice vinegar
• 1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
• dash ground cayenne pepper (optional)
• 1/4 cup coconut milk

Preparation

Step 1

1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.
3. Eat with abandon and joyousness.
Note: The organic Sunbutter contains ONLY roasted sunflowers seeds, so if you’re very committed to avoiding added sugars, go for the organic. The “natural” and “crunchy” versions list dehydrated cane juice among the ingredients, which means it’s got a little added sugar. I found several online sources for organic Sunbutter, if you want to be hard routine about it. Prices range from $5-ish to $9-ish per jar, plus one place you can buy by the case!