Thérèse Martin has created her version of the sauce and calls it Thérèse’s Festive Spring Dip and shares her recipe so you can create your own version. No matter what you call it, the dip is easy to make and memorable so get creative!

INGREDIENTS:

• 1 cup roasted nuts.(I use pistachios cashews and a few walnuts. You can customize to you on flavor profile.)

• 1tsp apple cider vinegar

• 1tbsp nutritional yeast

• 1tsp tahini

• 2tbsp lemon juice

• 1tsp coconut aminos

• 1 tsp (Herbs and spices based on what you want your flavor profile to be. I used a curry powder.) 

• ¼ cup olive oil or less (depends on consistency when blending.)

DIRECTIONS:

Put everything in a high powered blender and blend until smooth. This is a great dip or like I always say “ thin it out for a great salad dressing” Enjoy!