MACACHA Miso and Almond Butter Sauce

Serves 4

  • 6 tablespoons almond butter
  • 2 tablespoons white miso paste
  • 2 tablespoons lemon juice
  • 2 tablespoons tamari
  • 4-5 tablespoons cold water
  • 1 tablespoon of your chosen MACACHA blend
  • Optional: 1cm piece fresh ginger
  1. Spoon the almond butter into a bowl and add your MACACHA, mix well until completely incorporated then add the miso before stirring well again.
  2. Once a smooth paste add the lemon juice and tamari, stirring once again until smooth.
  3. Add the water a tablespoon at a time until you reach your desired consistency, it works great slightly thicker as a dipping sauce or thinned out as an artful drizzle.
  4. If using finely grate the ginger and add at the end, if you can leave it to infuse for a few hours or overnight the flavour will intensify.
  5. Stored in an airtight jar it will keep fresh for 2 weeks. We love to use it as an amazing salad dressing!