An addictive, probiotic-packed sauce that helps you use up that sauerkraut you made. I made this with red cabbage sauerkraut, which is why it’s so delightfully purple, but green kraut works, too. This sauce is vegan or vegetarian depending on your choice of mayonnaise, but dairy-free, low-fodmap, low-carb, and totally gorgeous as written below.
Don’t be fooled by the sweet-looking color: the salty, lactic punch from the sauerkraut combined with creamy and earthy tahini makes is great on sandwiches, salads, or eggs. Dip your meatballs in it.
Super Kraut Sauce
An addictive, probiotic-packed sauce that helps you use up all that sauerkraut you made.
Equipment
- Blender
Ingredients
- 2 Cups Red Cabbage Sauerkraut, 220 g
- 1/4 Cup Tahini, 60 g
- 1/4 Cup Vegan or Regular Mayo, 55 g
- 1/4 Cup Water 60 g
- 1.5 Tbs Wheat-Free Tamari or Soy Sauce, 22 g
- 1 Tbs Lemon Juice, freshly squeezed, 15 g
- Add'l Salt or more lemon juice to taste
Instructions
- Combine all ingredients in the pitcher of a blender.
- Blend for a few minutes until as smooth as possible. Adjust seasoning if needed.
- Pour into a mesh strainer over a bowl, hitting the strainer against the heel of your hand to get the sauce to pass through. For the best texture, do not force the last 1/4 cup or so through – use it as a spread or eat it right now with a spoon.
- Store sauce in a squeeze bottle or small glass bottle in refrigerator.
Notes
TBW