This versatile dairy and gluten-free sauce is great on salads or wraps. Or add a bit more liquid when blending and drizzle it over cooked grains and steamed vegetables.
- 1/2 cup of raw pumpkin seed butter (or 1 cup of raw pumpkin seeds, soaked overnight)
- 1/2 cup coconut milk
- 1 bunch cilantro
- 3 cloves garlic (to taste)
- 1/2 inch piece of ginger, peeled
- 1/2 tsp salt
- 1/2 cup water
- 1 tbsp honey
- Place all ingredients in blender and blend until smooth and creamy. Use more or less water or coconut milk to get desired consistency. Store in a glass jar in the fridge for up to five days.