Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious!

Makes 4-1/2 cups

14 oz. can Roland’s Classic Coconut Milk (high fat content is why we use Roland’s – thick is what we want), at room temperature

1 c. shelled walnuts

1 t. sea salt

12.3 oz. Silken extra-firm tofu, rinsed

1/4 c. Poupon Dijon Mustard

1/4 c. red wine vinegar

2 T. sesame oil

1/4 c. extra virgin olive oil

1 T. fresh lemon squeeze

1 T. ready-to-use chopped garlic

1/4 c. nutritional yeast (aka vegan yeast)

2 t. smoked paprika

2 t. ground coriander

2 t. onion powder

1 t. turmeric

1/4 t. black pepper

1o prunes (soft and glistening), coarsely cut – I used SUN-MAID brand

salt to taste

Combine coconut milk, walnuts and salt in blender container. Blend till as smooth as possible.

Add tofu broken into container, Dijon Mustard, red wine vinegar, sesame oil, olive oil, lemon juice, garlic and nutritional yeast. Blend till smooth, scraping down insides of container with spatula as needed. High speed worked best for me, since it’s thick.

Add remaining ingredients, then blend till super soft and prunes are processed into tiny bits. Adjust for salt.

Pack into covered containers and refrigerate till ready to use.

Notes: Sauce will thicken up in refrigerator, then thin when heated by being tossed with hot veggies.

Use as a special mayo on sandwiches, subs, veg beef and veg chicken burgers. When spread on toasted bun or bread, the sauce will melt a little. Nice effect.

Spoon over shredded cabbage, over green salads with mandarin orange, mushroom, red onion as example.

Toss with cooked, cubed potato with added veggies for potato salad. Hot or cold.

Toss with Asian noodle and shredded/stripped veggies or in any recipe where a peanut sauce would be traditionally used. Hot or cold.

If the veggies/noodles are hot, add sauce, toss, then remove from pan/skillet immediately for best results. The sauce when heated evaporates quickly.

This sauce can also be used as a dip for your favorite chips.






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