Lemon-Tahini Dressing
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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This lemon-tahini dressing is so good that you’ll find yourself inventing new ways to use it again and again. Try it drizzled over my avocado toast, wraps, crispy tofu cubes, and of course served on salads. I love bold and tart salad dressings, so I use the lower end of the suggested oil amount. I recommend tasting and adjusting the amounts to your taste. You can even start with 7 tablespoons of lemon juice, and add more from there if you desire.
Yield
1 cup (250 mL)
Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes
Ingredients:
- 1 large or 2 small garlic clove(s)
- 1/4 cup (60 mL) tahini
- 1/2 cup (125 mL) fresh lemon juice (about 3 medium/large lemons)
- 2 to 4 tablespoons nutritional yeast, to taste
- 6 to 8 tablespoons (90 to 120 mL) extra virgin olive oil, to taste
- 1/2 to 3/4 teaspoon fine sea salt, to taste
- Fresh ground black pepper, to taste
Directions:
- Add garlic clove(s) in a mini food processor and process until minced.
- Add the rest of the ingredients and process until smooth. Adjust dressing to taste, if desired. Dressing will thicken slightly as it sits. It will keep in the fridge for a week or a bit longer. Stir well before use.