Sunshine Sauce

HOLY COW. This is one of my go-to dressings, sauces, dips…you name it. Thank you, Well Fed’s Melissa Joulwan for this one. Seriously – you will make this every week. PERFECT for paleo Pad Thai!

I upped the the garlic, ginger and lime on this, the recipe below reflects this.

This is one of the easiest things to make – break out your mini food processor and make a double batch. You’ll be glad you did.

Can't. Stop. Eating.

Can’t. Stop. Eating.


  • 4 tablespoons lime juice
  • 4 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower seed butter (I like Sunbutter; no sugar added)
  • 1/4 cup canned coconut milk (only added ingredients should be water and guar gum)
  • Cayanne pepper – optional

How to:

Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge. (You could also put all the ingredients in a Ball jar and use a stick blender.)

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