Sometimes it’s nice to get new recipes for sauces that you can just whip up, keep around, and slather EVERYTHING with. This Asian-inspired recipe is one of those; a gluten-free, paleo, dairy-free AND vegan option that you can put on salads, meats, noodles, or anything your heart desires.
It’s easy to make and keeps for a few days, so save it & enjoy it!
Thanks to Tasting Page for this recipe!
Ingredients
10 black garlic cloves, peeled
1 teaspoon lemongrass, tender white bulb only, crushed and minced
1 teaspoon fresh ginger, minced
1 teaspoon sesame oil
1 tablespoon flax seed oil
1/4 cup coconut milk
1 tablespoon lemon juice
2 tablespoons water
Directions
Place garlic, lemongrass and ginger in a small blender or food processor. Add the milk and lemon juice, then slowly pour in the oils until combined. Adjust the consistency by adding water.
Serve over soba noodles, chicken, salad. Refrigerate for up to a week.