- Prep-time: / Ready In:
- Makes about 1½ cups
- Serving size: 2 Tbsp.
- Print/save recipe
This tasty vegan dipping sauce also makes a wonderful salad dressing. I often make a double batch so I have enough for upcoming meals like these Asian Wraps which are great for packed lunches.
Ingredients
- 3 medium oranges, peeled and seeded
- 2 small dates, pitted
- 3 tablespoons peanut butter
- 2¼ teaspoons low-sodium tamari
- ¾ teaspoon prepared wasabi paste
Instructions
- Place the oranges, date, peanut butter, tamari, and wasabi paste in a blender or food processor and blend until smooth.
- Transfer to a bowl, cover, and chill for 30 minutes before serving. The dressing will keep in an airtight container in the refrigerator for 4 to 5 days. Serve cold.
Nutritional Information:
Per serving (2 Tbsp.): 46 calories, 6.5 g carbohydrates, 1.3 g protein, 2.1 g total fat, 0.4 g saturated fat, 0 g cholesterol, 66 mg sodium, 1.1 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(5 from 6 votes)Delicious & nutritious! Love this sauce with my tofu, veg, rice bowl. As a new vegan, I'm learning that good sauces are the key to making good nutrition delicious. The recipe is very forgiving. I made a mistake with one of the ingredients and it still turned out good. Thank you!
This sauce/dressing is delicious! I've made it with raw peanut butter, tahini, and almond butter. Any of them work well. I have tried so many cashew-based dresses that I ultimately just throw out. I just don't like them. This one is a keeper!!! Thank you! *Try it in stir fry. Yum!
I was hoping this would replace the Yum Yum sauce that we make with a cashew base but unfortunately it misses the mark.
Just made this: it’s DELISH!!!! I didn’t have wasabi but I used horseradish instead.
You can sub grated horseradish root for the wasabi. It’s a whole food—and cheaper too!
I made this yesterday as a topping on our Buddha bowls. It was delicious- creamy and smooth. I also added the zest from the three organic oranges for extra flavor. Though our FOK doctor doesn’t recommend peanut butter the small amount in the large recipe doesn’t seem to be too much.
Will Almond butter work in place of peanut butter in this recipe?
Delicious and easy to make
Maybe tahini could be substituted for peanut butter.