Since my vegan challenge, I have been eating a lot of salads. A friend of mine bought me some Zesty Tahini Dressing from Whole Foods that I absolutely love! I wanted to try to duplicate it at home. The results are not exact, as the Whole Foods version is much more "garlicky" tasting. But, I really do like this dressing and my recipe yielded several cups!
INGREDIENTS:
- ½ c tahini
- 1 1/4 c water
- 4 T nutritional yeast
- 4 T freshly squeezed lemon juice (the juice of 1 medium lemon)
- 3-4 cloves freshly minced garlic (add more or less, depending on how you like it)
- 2 ½ T Bragg’s liquid aminos
- 1 T apple cider vinegar
Put all ingredients into blender and mix until creamy. Store in refrigerator for approximately 1 week. This would make a great salad dressing, dip for fresh veggies, sauce on a wrap….the possibilities are endless! Note that there is no oil, other than what is naturally in the tahini. This makes this a very low calorie, low fat dressing.
Recipe adapted from Eat On Purpose.
