Servings: Approx. 1¼ cup

½ c. Light Coconut Milk* (from a can, shake before opening) ½ c. Light Coconut Milk* (from a can, shake before opening)
⅓ c. Sunbutter ⅓ c. Sunbutter
1½ t. grated ginger 1½ t. grated ginger
1 t. minced garlic 1 t. minced garlic
2 T. Lime juice 2 T. Lime juice
2 T. Coconut Aminos 2 T. Coconut Aminos
2 T. Rice Wine Vinegar 2 T. Rice Wine Vinegar
1 T. Coconut Sugar 1 T. Coconut Sugar
1 t. Sesame oil 1 t. Sesame oil

Place all ingredients into a Food Processor or high speed Blender and process until smooth.

* Using light coconut milk instead of full fat coconut milk, keeps the sauce from hardening when stored in the refrigerator.  * Using light coconut milk instead of full fat coconut milk, keeps the sauce from hardening when stored in the refrigerator.