Tahini-Yogurt Sauce

This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables.

Makes: about 1 cup

• ½ cup plain almond or coconut yogurt
• ¼ cup tahini
• 1 teaspoon grainy mustard
• 1 tablespoon lemon juice, or more, to taste
• 1 tablespoon minced fresh chives or scallion
• 1 teaspoon horseradish, optional

Combine all the ingredients in a small bowl and whisk together until smooth.

Transfer any unused portion to a tightly lidded container, where it will keep in the refrigerator for up to a week.

• Here are lots more recipes for simple sauces and such.