Vegan Tahini Dressing
A must have recipe to have on hand, this vegan tahini dressing with garlic and lemon is perfect on salads, as a dip, and my favorite way to use it is on top of buddha bowls! Make a large batch and slather it all over your favorite veggies!
Servings: 12
Calories: 71kcal
Equipment
Ingredients
- ½ cup tahini paste
- ¼ cup lemon juice
- 2 tbsp maple syrup
- 1 tablespoon soy sauce
- 2 cloves garlic
- ¼ cup water
Instructions
- Combine tahini, lemon juice, maple syrup, soy sauce, and garlic in a food processor or whisk together in a large bowl.
- Slowly add water to thin the dressing. Add 1 tablespoon more if needed. Different tahini pastes can have a slightly different consistency. Add less or more water depending on the consistency you prefer.
Notes
Tips for Making Vegan Tahini Dressing
- Nutrition facts are an estimate.
- Stir tahini in the jar before measuring it to use in the recipe. Oil tends to rise to the top.
- To make gluten-free, eliminate soy sauce and sub in ¼ teaspoon of salt.
- Use a food processor or whisk ingredients together.
- Add more or less water to get the desired consistency.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition
Calories: 71kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg