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  • Ready In:
  • Makes about 1½ cups

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.

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.

Comments (7)

(4 from 4 votes)
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Alesia3 months ago
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I was hoping this would replace the Yum Yum sauce that we make with a cashew base but unfortunately it misses the mark.

Jacqueline Brown6 months ago
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Just made this: it’s DELISH!!!! I didn’t have wasabi but I used horseradish instead.

Kimberly11 months ago
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You can sub grated horseradish root for the wasabi. It’s a whole food—and cheaper too!

Ginnie Lebosse2 years 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.

Helen2 years ago
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Will Almond butter work in place of peanut butter in this recipe?

Tanya2 years ago
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Delicious and easy to make

Karen2 years 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 whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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