Cheesy Tahini Sauce
“Cheesy” Tahini Sauce
1/3 cup tahini
1/2 cup bone broth (I used Kettle & Fire Chicken)
1/4 cup nutritional yeast
1 tsp garlic powder
couple cranks of sea salt
1/2 tsp cayenne pepper (optional)
This recipe originated with a craving for roasted cauliflower. You see, cauliflower is like a chameleon, it’s very bland in taste so it can really take on whatever spice, sauce, etc. you throw at it.
I didn’t use to be a sauce/dressing kind of gal but somehow my fridge door is constantly over flowing with bottles of this and that (I blame marriage). It’s almost as if no veggie is safe without a sauce-like counter-partner.
We are nearing the end of our Whole30 and the thing Stephen has missed the most is CHEESE (he would probably turn into a wheel of cheese if I weren’t around to provide some self-control). Being the totally awesome wife that I am, I wanted to create a sauce that resembled that of cheese without all the junk to fulfill my husband’s cheese desires.
Yields approx. 1 1/2 cup
Add all ingredients in a high powered blender (I use a Vitamix)
Blend on high for approx. 30 seconds
Check consistency - add more bone broth if you want it thinner and more tahini for thickness
Pour into air-tight container and store in fridge for up to 2 weeks