Despite its simplicity, this sauce took a while to perfect. It’s all in the balance of the basic ingredients that give it that delicious rich flavour without being too heavy. You can store any leftovers in the fridge for a couple of days but I doubt there will be any left! This is one of more than 100 epically tasty and wonderfully simple 100% wholefood plant-based recipes in my second recipe book, WHOLE by Natural Harry. A down-to-earth approach to cooking and a simple lifestyle has inspired these recipes, from nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts. Recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty. Now available at all good book stores, boutiques and concept stores in AU, US, EU & UK including Spell (AU + USA) & Anthropologie (USA). x Harry
Makes: about 1 cup Prep time: 2 minutes Difficulty: Very easy
1/2 cup (125ml) plant-based milk (I use almond milk) 1/2 cup (60g) nutritional yeast 2 tablespoons hulled tahini 1 teaspoon garlic powder 1/2 teaspoon salt
Add all ingredients to your food processor. Pulse to combine and blend until smooth and creamy.