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
- Spoon the almond butter into a bowl and add your MACACHA, mix well until completely incorporated then add the miso before stirring well again.
- Once a smooth paste add the lemon juice and tamari, stirring once again until smooth.
- 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.
- 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.
- Stored in an airtight jar it will keep fresh for 2 weeks. We love to use it as an amazing salad dressing!