Average Recipe
Prep Time
15 minutes

The original recipe from the book, I Am Grateful, calls for ¾ cup fresh coconut milk. Since I didn't have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). The only gluten-free, soy-free miso I have in my fridge is a dark, rich adzuki bean miso. I didn't think it would work here. However, if you have white miso then use it in place of the Herbamare in this recipe.

Read more about this recipe on the blog.

Spicy Dairy-Free Tahini Dip

½ cups canned coconut milk
½ cups sesame tahini
¼ cups water
¼ cups raw almond butter
3 tablespoons freshly squeezed lemon juice
1 jalapeño peppers seeded and chopped
4 cloves garlic
½ teaspoons Herbamare (or sea salt)
¼ teaspoons cayenne pepper