1/3cuptahini(sesame seed paste — raw or roasted // or sub cashew butter)
1heaping tbspreshly peeled grated ginger(or very finely minced)
2clovesfinely minced garlic(scrape minced garlic across the cutting board with a knife to make more of a paste for bolder flavor)
1heaping tspyellow or white miso paste(use chickpea miso for soy-free — we like Miso Master brand)
1tbspcoconut aminos(plus more to taste)
1tbsprice vinegar*
1tsptoasted or untoasted sesame oil(if oil-free, sub water — flavor will be affected)
2tspmaple syrup(plus more to taste)
2 - 3tbspwater(plus more to taste)
1pinchsea salt(optional)
Instructions
To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.