I found this great sauce which is both healthy and tasty in the Vegan Planet cookbook, one of our favorites. You can use it as a spread, a dip or a sauce on just about anything. As you can see in the photo, we put it on lentil or bean burgers.
You need to either have soy mayonnaise or make your own (is easy, see below). Please do NOT use regular or even any of the no-fat regular mayonnaises available. In my opinion they are all crap and have so much preservatives, MSG (it is often hidden, so don’t be fooled) and salt that I wouldn’t eat it if you paid me.
Avocado Wasabi Sauce
1 large ripe avocado, peeled and pitted
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro or parsely
1 green onion, minced
1 Tbsp sesame oil
1 tsp Braggs
2 tsp wasabi powder or to taste (I used double that cause I like it)
2/3 cup soy mayonnaise (see below) or use store bought Veggainaise
Combine all ingredients in a food processor or blender and process until smooth. Transfer to tightly covered container and refrigerate. Is best used within an hour or so of being made.
6 oz. of firm tofu
1.5 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp salt
Pinch of natural sweetener like Stevia or Agave (optional)
3 Tbsp olive oil, sesame oil, flax oil or Udo’s oil – your choice base on flavor preference.
Place all ingredients except the oil in a food processor or blender and process until smooth. With the machine running, slowly add the old in a thin stream through the feed tube until it is incorporated. Taste it and adjust seasonings to your preferences.
Store in a glass jar with a tight fitting lid and refrigerate until ready to use (up to 4-5 days)
We found this avocado wasabi sauce great on bean burgers, or as a dip for raw carrots. The smooth texture of the avocado and the zip of the wasabi make an unsuspectingly great combination of flavors. We haven’t tried it on eggs yet – if you do, let us know what you think.
Enjoy. Bean burger recipe to follow shortly, stay tuned.
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Avocado Wasabi Sauce Photo Credit: Her View Photography