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  • Makes about 1½ cups
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This tasty vegan dipping sauce also makes a wonderful salad dressing. I often make a double batch so I have enough for upcoming meals like these Asian Wraps which are great for packed lunches.

Wasabi Orange Sauce

By Darshana Thacker Wendel,

Ingredients

  • 3 medium oranges, peeled and seeded
  • 2 small dates, pitted
  • 3 tablespoons peanut butter
  • 2¼ teaspoons low-sodium tamari
  • ¾ teaspoon prepared wasabi paste

Instructions

  1. Place the oranges, date, peanut butter, tamari, and wasabi paste in a blender or food processor and blend until smooth.
  2. Transfer to a bowl, cover, and chill for 30 minutes before serving. The dressing will keep in an airtight container in the refrigerator for 4 to 5 days. Serve cold.
(3)
5 Comments

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(5 from 3 votes)
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Kimberly4 months ago
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You can sub grated horseradish root for the wasabi. It’s a whole food—and cheaper too!

Ginnie Lebosse1 year ago
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I made this yesterday as a topping on our Buddha bowls. It was delicious- creamy and smooth. I also added the zest from the three organic oranges for extra flavor.
Though our FOK doctor doesn’t recommend peanut butter the small amount in the large recipe doesn’t seem to be too much.

Helen1 year ago
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Will Almond butter work in place of peanut butter in this recipe?

Tanya1 year ago
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Delicious and easy to make

Karen1 year ago
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Maybe tahini could be substituted for peanut butter.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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