Curry Miso Sauce

1 tbsp fresh ginger peeled and minced

1 garlic clove

2 tbsp white miso paste

1 tsp curry powder

1 tbsp rice vinegar

1 tsp soy sauce

1 tbsp lemon juice

1 tbsp maple syrup

1 tbsp water

1 tbsp olive oil

1 tbsp nutritional yeast

¼ tsp salt

Add all the ingredients to a blender and blend on high for a few minutes until smooth.

Store in an airtight container for up to one week in the refrigerator.

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