This plant based sauce tastes decadent but could not be easier to make – plus you can store it and use it with other meals like a rice and veggie bowl.
1 cup tahini
1 cup milk of choice (I used hemp for its thickness)
2 tbsp garlic oil (garlic oil vs. fresh garlic makes it low fodmap, too)
2 tbsp olive oil
Lemon juice (adjust to your liking but I used about 2 tbsp)
Salt and pepper to taste
Add to a blender, blend it up and pour over hot pasta!
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