Sauces transform Zucchini noodles into a meal, satisfying your cravings for Asian, Italian and even standard american fare in a snap. Dressings makes those salads, which are a mainstay of the Raw Vegan Lifestyle, into more than a simple meal and Dips can turns a fruit or veggie tray into something salivate over.
This is creamy low fat mango pepper tahini sauce one of the most versatile and simple recipes to date. Use as is for a sauce to blanket zucchini noodles or a macro bowl, use it as a dip for veggies or thin it out with a little water or fruit juice and use as a dressing. Make it spicy or mild! uIt is as much like a blank canvas as Zucchini Noodles.
Recently my son took me out to brunch and I stuffed this sauce along with some Salsa Fresca and a little Ghost pepper sauce into a jelly jar and took it to Ruby Tuesday’s for the salad bar and ate like a pig!
You can use fresh or frozen mango for this recipe depending on your preference. If you have no coconut aminos and have to use another amino such as Bragg’s be sure to adjust the amount to allow for salt content.
Jade Rochelle Tornquist of The Rawsome Truth on Youtube and creator of the 25,000 member strong Raw Vegan Fruitarians 4 life facebook group not only approved she recreated it herself!
I hope you enjoy!
2 large bowls or 1 massive bowl
2-4 large salads
8-12 1/4 cup size cups
1 bell pepper
1/4 cup coconut aminos
1/4 cup water
1/4 cup raw unhulled sesame seeds
1 tablespoon sweetener of choice or 2-3 dates
Juice of 1/2 of an orange (optional)
Add all to your Vitamix and blend until smooth and creamy. Pour over zucchini noodles, carrot noodles or your choice of veggies.