Makes 1 1/2 cups

You may need more or less salt depending on whether you use reduced-sodium or regular tamari, or soy, sauce.

  • 1 cup light coconut milk
  • 1/2 cup cooked sweet potato
  • 1 Tbsp. tamari, or soy, sauce
  • 1 Tbsp. fresh lime juice
  • 2 tsp. maple syrup
  • 2 cloves garlic
  • 1 to 2 tsp. curry powder, to taste
  • 1/4 to 1/2 tsp. sea salt
  • 1 Tbsp. fresh cilantro
  • 1/2 to 1 tsp. red-pepper flakes (for extra spice)


    Put the coconut milk, sweet potato, tamari, lime juice, maple syrup, garlic, curry powder and salt into a high-speed blender and purée until smooth. Add the cilantro and red-pepper flakes and pulse until well chopped and incorporated. Refrigerate the sauce to thicken.

    From Vegan Burgers and Burritos (Page Street) by Sophia DeSantis.

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