Enjoy this as a dipping sauce for tofu, tempeh, chicken or shrimp. It is also delicious poured over a grain bowl.

Recipe is adapted from Brandi Doming, author of [The Vegan 8](https://thevegan8.com/).



 

    Serves: 4 servings    Total Time:  15 minutes Prep Time: 5 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Almond\_Butter - 3 Tablespoons, creamy OR peanut butter OR sunbutter Water - 3 Tablespoons Soy\_Sauce - 2 Tablespoons OR coconut aminos Vinegar - 1 teaspoon apple cider or rice wine Sesame\_Oil - ½ teaspoon, toasted  Garlic powder - ½ teaspoon  Ginger - ¼ teaspoon, fresh grated OR 1/8 teaspoon powdered Cayenne - 1/8 teaspoon OR a dash of hot sauce Salt- dash Sesame\_Seeds - 1 teaspoon, optional 

## Instructions

Step 1

Mix all into a bowl

 

### Notes

## Nutrition Information

  Serving Size: 1 serving Calories: 70 Calories Fat: 4.5 Saturated Fat: 0.5 Carbohydrates: Net Carb: 5 Dietary Fiber: 1 Protein: 2 Sodium: 105