1/2cupPeanut Butter, nut butter or nut butter alternative of your choice
1/2cuppacked cilantro, stems and all
3Tablespoonsgluten-free soy sauce, Tamari or Bragg's Aminos
1" piece of ginger root, peeled
1teaspoonred curry paste
optional--water to thin
Combine all ingredients in high speed blender. Blend until smooth. Mixture may be quite thick depending on the consistency of the nut butter you choose. You can add water, just a Tablespoon at a time, and blend until desired consistency is achieved.
Refrigerate until ready to serve.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.