Vegan Momo Dipping Sauce

Momo Dipping Sauce

Can be made a day in advance
Course: Dips, Sauces
Cuisine: Asian
Keyword: Momo Dipping Sauce
Author: Mrs. Plant


  • 2 cups of water
  • 4 ripe organic vine tomatoes
  • 1-4 dried Kashmiri chilli peppers depending on your spiciness desire*
  • 4 cloves garlic
  • 1 inch ginger peeled
  • 3 T blanched almonds white, no peel
  • 1 T tahini
  • 1 t sugar
  • 1 t white vinegar
  • ¼ t salt
  • 1 t soy sauce


  • In a saucepan, add water, tomatoes (whole), chilis (if using) garlic, ginger, and almonds. Boil for about 5 minutes until the peel in the tomatoes cracks. Drain off all of the water. Let tomatoes cool enough to remove peels. Toss everything into high speed blender with tahini, sugar, salt, vinegar, and soy sauce, and blend until very smooth. Do NOT add any additional liquid. Store in fridge. Can be served cold or room temp. Serve as a dipping sauce for Momo.


*This dipping sauce can be made with no chilis or as many as you like. We prefer ours not spicy, but it is traditionally made as a spicy sauce. You can sub Kashmiri chilli powder or cayenne. Not as authentic, but you do what you gotta do!
Inspired by recipe from Hebbar’s Kitchen

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