I’ve got to be honest. I am a huge fan of creamy dressing. Ranch was my favorite as a kid. I would eat my veggies, just so I could dip them in a big glop of dressing. Then I became lactose intolerant and couldn’t have ranch. And then I started eating plant-based, which meant a LOT of creamy dressings were off limits.
I had to look around for something to substitute. And I found tahini dressing. And it’s more than a substitute; it might just be my new favorite. This lemon one is light, creamy, and just tangy enough.
Lemon Tahini Dressing
Makes enough for 2-3 salads, or maybe more if you are a bit conservative with yuor dressing – something I am not 😉
½ cup tahini
¼ cup water
2 lemons (squeeze juice)
1-2 garlic cloves (or garlic powder if you’re out of fresh garlic)
Salt to taste
Blend all ingredients in a blender until smooth. You want it pretty thin, the consistency of a salad dressing, but thicker than vinaigrette. Add more water is needed.
Top it on your favorite dressing – and stay tuned next week for TWO recipes to use this dressing on!
Have a great weekend!
Peace and love,
Jessi
