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Ingredients 2 tablespoons raw ginger peeled and minced* 2 cloves garlic crushed* 2 tablespoons low-sodium, gluten-free soy sauces (may substitute tamari or coconut aminos) 1/4 cup rice vinegar 1/4 cup avocado oil 1 teaspoon toasted sesame oil 1 tablespoon almond butter (may substitute miso) 2 teaspoons allulose (see write-up above for substitution information) 1 teaspoon sesame seeds (optional) Instructions Using a Food Processor Put the ginger and garlic in a food processor

This will ensure that your mushrooms stay fresh longer

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