Add all ingredients in the order listed (lemon juice, down) to a high speed blender or food processor (I prefer a blender if you have one). Run on high for almost a minute, or until sauce is smooth and creamy and seeds are completely pulverized.
If sauce is too thick, blend in any extra water to your liking. Taste & season with any additional liquid aminos or soy sauce if needed.
Serve as a drizzle on any of your favorite bowls, over a fried egg and grits, or on a sweet potato & lentil bowl.
Notes
Leftovers keep covered in the refrigerator for 7-10 days.
Nutrition
Serving: 1/6 of the recipeCalories: 164kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 299mgFiber: 2g