In summertime when the produce is plentiful and the grilling is gratuitous, sometimes you're looking for a way to add some pizzazz to your repeat meal routine. This creamy sauce is that pizzazz. It adds a perfect warm spice and sunny color to your roasted veg & protein rotation and makes a great marinade, as well!
Looking for more multi-purpose sauce ideas? Make sure you check out this Garlic-Ginger Sauce!
Ingredients
¼ cup Yumbutter sunflower butter
⅓ cup neutral oil (such as sunflower, avocado, or safflower oil)
1 tablespoon coconut vinegar
1 tablespoon raw sugar, coconut sugar, or date sugar
1 clove garlic, peeled
½ teaspoon curry powder
½ teaspoon ground turmeric
¼ cup water, plus more to thin
Salt to taste
Add everything to a high speed blender. Process on high for 30-45 seconds until well incorporated.
If the sauce is very thick, add more water 1 tbsp at a time until sauce has reached desired consistency.
Tips:
- The turmeric and curry give the sauce a sunny color — and also everything else they touch. Be mindful of your clothing and fingernails!
- Be sure to knead or mix the sunflower butter well before starting this recipe; the oils will naturally separate between uses.
- This also makes an amaaazing marinade! Try it on your favorite plant-based protein, like tofu, tempeh, or seitan.
