Oh, now this is a vegan favorite. Being dairy free leaves the veegs a craving for creamy sauces. The magic whipped thickness of this tahini salad dressing satisfies the urge.
I recommend using a blender or food processor for this recipe. That’ll give it a fluffy whipped texture. It can get even fluffier than pictured above.
If machinery is not available, use a fork in a bowl and get a nice forearm x wrist workout. It’s good for ya.
To start the recipe, go easy on the water.
Use less than what it calls for. This goes for all internet recipes. Ease int0 it baby.
Begin with a cup of tahini. If the tahini is separating make sure you give it a nice mix before you measure.
Squeeze a shot of lemon juice and a sprinkle a line of salt and garlic. Add some of your water.
Give it a few pulses (or flicks of da wrist) and then taste your work. Ask yourself, how’s the texture? How’s the flavor? What does it smell like?
My guess is you’ll want a little more water and salt. But if it’s too watery, you’ll add more tahini.
I linked up the measurements that work for us below. This dressing goes great on our 10-minute healthy salad recipe.
Without further ado, here’s your recipe for a whipped tahini salad dressing.
- 1 cup Tahini
- 1 cup water
- full squeezed lemon
- tsp of salt
- tsp of garlic
It’s not necessary, but if you add some oil, it will make it restaurant quality. Rule of thumb is equal parts oil to lemon juice.
If you like this style, we wrote an article on How to Build a Menu when Cooking at Home.
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