Serve this creamy sauce with Tsire Tempeh Bites or with roasted vegetables of choice. It can do no wrong. —CS
MAKES 1 CUP (235 ML)
⅓ cup (60 g) natural peanut butter or other nut butter
1 tbsp (18 g) white miso
Juice of 1 lemon (2–4 tbsp [30–60 ml] to taste)
2 tsp (10 ml) toasted sesame oil
2 tsp (13 g) agave nectar
1 clove garlic, minced
1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar
⅓ cup (80 ml) water, more if needed
Place all of the ingredients in a blender. Blend until perfectly smooth. Add more water if needed in order to get a thick yet pourable dressing. If not using within the next hour, store it in the refrigerator in an airtight container until ready to use. The sauce might thicken a bit once refrigerated, so think ahead and bring it back to room temperature before use.