This post is a follow-up to the previous one about our Lenten celeb chef Athena Raptis Kamaris. Athena made stuffed chard and also a variety of sauces to dip it in. This sauce is great for Lent because it has protein and B vitamins.
-1 tbsp fresh lemon juice
-1/2 tsp unrefined kosher salt or sea salt
-Black pepper, to taste
-1 box (10.5 oz) silken tofu or full fat coconut/cashew milk
-Dash of turmeric (optional) (note from Fr. Greg – not optional!)
-Cornstarch (to make a slurry for thickening)
Place all ingredients in blender or food processor and mix until smooth. Can be used cold as a spread in sandwiches, dip or topping for vegetables, baked potatoes, etc.
For additional variety you can also add additional ingredients such as the following:
-Roasted red peppers