Servings:
1/2 to 3/4 cupi got this recipe from Nomi Shannon's book, "The Raw Gourmet". It has lotsof pretty pictures in it. AND all kinds of incredibly useful charts in the back (sprouting, seasons of foods, food combining, etc). If you like this recipe, you'll like her other recipes and should probably just go ahead and buy her pretty book :) there are little notes about this recipe i didn't include. try this on faux turkey or faux mash potatoes or on top of pates.
Ingredients:
1/4 cup almond butter or tahini
water
1-2 tbsp liquid aminos or tamari
Preparation:
mix
variation 1: dash cayenne, pinch chinese 5-spice, squeeze garlic or ginger or cury or cumin
variation 2: 2 tbsp white or yellow miso and 1 tsp honey
variation 3: 1 tbsp miso and juice of lemon
