| 7 | 5 | 132 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 4 |
| 1/4 cup | Sunflower seed butter (or any nut butter) |
| 2 clove(s) | Garlic (crushed) |
| 2 piece, 2-inch | Ginger root ((grated)) |
| 2 tbsp | Soy sauce (or tamari) |
| 2 tbsp | Rice wine vinegar (or apple cider vinegar) |
| 1/2 tsp | Sesame oil |
| 1 tsp | Water (filtered) |
Combine all ingredients in a small bowl and mix until smooth.
Or you can add all ingredients whole to a blender and whip smooth.
To make into a dressing, add a little more water to thin it out.
Great as a dip with veggies, as a side to rainbow rolls, to dress coleslaw or with cold glass noodles as a lunch.
| Meat Alternative | 0.5 |
| Vegetables | 0.2 |
