Jump to Recipe Print Recipe
Affiliate Links
This vegan recipe for a lemon ginger sauce makes a nice and easy spreadable sauce that you can add to burgers, wraps, or bowls. It is so flavorful you only need to add some oatmilk and whisk the sauce to turn it into a salad dressing you can drizzle over a bowl.
One of my favorite ways to enjoy this lemon ginger sauce is on a potato. This makes one of the easiest possible lunches – heat up a potato, add this spread on top and then drizzle some hot sauce and crack some pepper on top. Simple, delicious, and healthy too. The bright citrus flavors go with so many existing recipes, or will spice up a regular lunch rotation. Make a tofu and vegetable wrap with a bit of rice and add this sauce to flavor it up to perfection. Make the same wrap the following day with a new spread and you won’t get bored.
Add the ingredients to a blender, that’s it.
Ginger Lemon Sauce
This vegan sauce, dip or dressing is perfect for your next bowl, salad, or sandwich. The bright lemon citrus and ginger complement and enhance numerous meals or food items, such as potatoes.
5 from 1 vote
Print Pin Rate
Course: Sauces, Spreads & Condiments
Cuisine: American, Fusion, Mediterranean
Keyword: ginger, lemon, miso, white miso
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 14 Servings
Calories: 44kcal
Author: Jen deHaan
Ingredients
- 1/2 cup sunflower seeds
- 2 oz ginger Fresh ginger root
- 1/3 cup lemon juice
- 1/4 cup oat milk
- 2 Tbsp miso paste I used white miso
- 1 Tbsp maple syrup Substitute 1 or 2 dates if desired
- 1 tsp lemon zest Optional
Instructions
Add the sunflower seeds, ginger, lemon juice, oat milk, miso and syrup to a high-powered blender.
Add additional oat milk until you reach the desired consistency. Do this to adjust the sauce to a salad dressing, or leave it thick for spreading in sandwiches and wraps.
Optional: Taste test the sauce, and add lemon zest or juice to taste.
Notes
Makes about 1 3/4 cups as a thick spread.
Gluten free: Make sure you select a gluten-free miso paste.
Nutrition Facts
Ginger Lemon Sauce
Serving Size
2 Tbsp
Amount per Serving
Calories
44
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
94
mg
4
%
Potassium
62
mg
2
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
Vitamin A
9
IU
%
Vitamin C
3
mg
4
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
Make this bowl sauce into a salad dressing
The consistency of this dressing is a bit like a sour cream. To turn this recipe into a salad dressing you can drizzle, add a couple tablespoons of oat milk and lemon juice each and test the results. Continue adding a little bit until you reach the desired consistency. If it becomes too sour, add a half teaspoon of maple syrup.
Substitutions
Substitute the miso with soy sauce, tamari, or you can omit.
Substitute the sunflower seeds with cashews, a blend of both, or white beans.
Gluten free: Make sure you use gluten-free miso paste.
Help keep the intros short! Support this site
I don't like those long introductions that have little to do with the recipe and contain 15 versions of the same photo. You know the ones. Do you like them? Maybe not? Many writers add them to help with their search engine rankings, but I simply don't believe in them. I like getting to the point, and reckon you're mostly here for the recipes or articles and not my personal life. This site suffers as a result. Fewer ads, and search engines don't favor the site. And the site takes money and a lot of labor to write, photograph, edit, and maintain.
But you can help! Support this site with a small token of your support on any of the following sites. They are secure and safe, and take just a second. It helps keep these recipes coming, and helps me make sense of what I'm doing with my life!
You can donate to keep this site up and running, and oil free vegan recipes coming your way! Choose from a few easy and safe ways to help:
THANK YOU!
Related recipes and articles:
Creamy Ginger Tahini drizzled Carrot, Fennel, and Avocado Vegan Salad
This salad has a variety of textures and flavors that will add variety to your plant-based diet. Not to mention Read more
Lemon Parsley Tahini Spread recipe: a staple spread for plant based eating
This delicious tahini spread can be used in sandwiches and pitas, or for dipping vegetables. It's incredibly versatile and delicious. Read more
Aquafaba Whipped Topping: Dairy Free Whip Cream
This whipped topping uses aquafaba (bean water) as a base, which reduces the calories and omits dairy entirely from this Read more
Cranberry Basil Juice: Blender Juicing Recipe
After Thanksgiving and Christmas holidays, it's possible that you have a surplus fresh or frozen cranberries to use. This Cranberry Read more
- Author
- Recent Posts
Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Latest posts by Jen deHaan (see all)
- Pad Thai Protein Salad recipe from The Plant-Based Cookbook + Book Review and Giveaway! - December 9, 2020
- Lemon ginger bowl sauce with miso recipe (Oil free, no added sodium) - November 30, 2020
- New vegan bacon at Whole Foods Market – 300 store roll-out - November 15, 2020
About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Comments
Kathy
Mmmm … looking forward to trying this! Thanks
Reply
Jen @ Plant Based Recipe
Hope you like it Kathy!
–JenReply
Shelleyne Doxey
Thank you so much for an easy & interesting read. I’m excit r to incorporate this into my lifestyle at 50 years old.Reply
Jen @ Plant Based Recipe
Excellent Shelleyne! Good luck and let us know how it goes! My mom transitioned at just about 70 yrs old and it’s going well after several years 🙂
Reply
Shelleyne
I’m excited!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
