Lemon Tahini Dressing

5 from 1 vote

You’ll find a lot of uses for this versatile creamy dressing that happens to be vegan, dairy-free, soy-free, and oil-free.

Prep Time10

Course: Salad Dressing

Cuisine: Mediterranean

Keyword: condiment, sauce, dairy-free, gluten-free, oil-free, plant-based, sugar-free, vegan

Servings:

Calories: 91kcal

Process tahini, 6 tablespoons water, lemon juice, garlic, and salt in a blender until smooth and creamy.
Add additional water if desired. Taste and adjust seasoning.
Refrigerate up to 2 weeks. Makes about 1 cup.

Variations:

Add ¼- ½ teaspoon ground cumin.
Add 1 tablespoon nutritional yeast flakes.
Add 1 teaspoon maple syrup.
Stir in minced fresh herbs after blending.
Substitute fresh lime juice for the lemon juice.
Lemon Tahini Dip: Add less water.
Turmeric Tahini Dressing: Add ½ teaspoon ground turmeric and 1 tablespoon nutritional yeast flakes. If desired, add a stemmed, seeded and quartered red bell pepper before blending.

Tips:

Use raw tahini for a milder flavor and lighter color.
The dressing will thicken when refrigerated. Thin with additional water if needed.

Serving ideas:

Use as a dip for fresh vegetables.
Drizzle over salad greens, spinach, baby kale, or arugula.
Massage into a kale salad.
Drizzle over steamed or roasted vegetables such as broccoli, asparagus, cauliflower, eggplant, zucchini, or cabbage.
Drizzle over brown rice, baked potatoes, pasta, or baked potatoes.
Serve with falafels, chickpeas, broiled tofu, or Veggie Power Bowls.™