This vegan recipe for a lemon ginger sauce makes a nice and easy spreadable sauce that you can add to burgers, wraps, or bowls. It is so flavorful you only need to add some oatmilk and whisk the sauce to turn it into a salad dressing you can drizzle over a bowl.
One of my favorite ways to enjoy this lemon ginger sauce is on a potato. This makes one of the easiest possible lunches – heat up a potato, add this spread on top and then drizzle some hot sauce and crack some pepper on top. Simple, delicious, and healthy too. The bright citrus flavors go with so many existing recipes, or will spice up a regular lunch rotation. Make a tofu and vegetable wrap with a bit of rice and add this sauce to flavor it up to perfection. Make the same wrap the following day with a new spread and you won’t get bored.
Add the ingredients to a blender, that’s it.
Ginger Lemon Sauce
This vegan sauce, dip or dressing is perfect for your next bowl, salad, or sandwich. The bright lemon citrus and ginger complement and enhance numerous meals or food items, such as potatoes.
Servings: 14 Servings
- 1/2 cup
- 2 oz Fresh ginger root
- 1/3 cup
- 1/4 cup
- 2 Tbsp I used white miso
- 1 Tbsp Substitute 1 or 2 dates if desired
- 1 tsp lemon zest Optional
Add the sunflower seeds, ginger, lemon juice, oat milk, miso and syrup to a high-powered blender.
Add additional oat milk until you reach the desired consistency. Do this to adjust the sauce to a salad dressing, or leave it thick for spreading in sandwiches and wraps.
Optional: Taste test the sauce, and add lemon zest or juice to taste.
Gluten free: Make sure you select a gluten-free miso paste.
Ginger Lemon Sauce
Amount Per Serving (2 Tbsp)
Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 9IU0%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Make this bowl sauce into a salad dressing
The consistency of this dressing is a bit like a sour cream. To turn this recipe into a salad dressing you can drizzle, add a couple tablespoons of oat milk and lemon juice each and test the results. Continue adding a little bit until you reach the desired consistency. If it becomes too sour, add a half teaspoon of maple syrup.
Substitute the miso with soy sauce, tamari, or you can omit.
Substitute the sunflower seeds with cashews, a blend of both, or white beans.
Gluten free: Make sure you use gluten-free miso paste.
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