This is a recipe I accidentally came up with while trying to make a different sauce. It turned out really good so I kept the recipe and I use it for a number of things. I use this for a more amped up grilled cheese, put it on homemade pizza, tacos, pulled bbq jackfruit, a dipping sauce for grilled/baked veggies and on burgers. It pairs well with so many things. I also add it to my potato salad for a more bold flavor.
If you don’t want this spicy, You can omit the spice or limit the amount you use. I often make this without the spice and it turns out just as delicious. You can make this salt free if you prefer no salt.
1 cup hemp seeds
1/4 cup plant-based milk, I often use rice milk but any type will work
1 clove garlic, minced
1/2 jalapeno, seeded and minced
1/2 tsp salt, I use pink Himalayan
Juice of lemon juice
1/2 tsp black pepper
1/2 tsp onion powder
- In a food processor combine all of the ingredients and blend until smooth. This will be slightly thick but you can use more milk to thin it out if you like a more runny sauce. Check for seasoning and add more salt, pepper or onion powder if needed.
- Pour into an airtight container (small mason jar) with lid and store in the fridge up to 2 weeks.
If you do not like jalapeno, you can omit it and add in red pepper flakes, or your choice of hot sauce. Although adding in hot sauce will make the sauce a more pink color but will not alter the flavor that much. Either way is fine and I have made it will all of them and they are just as good and flavorful.