I love tahini. It’s incredibly versatile–as an ingredient in hummus and other dips, in falafels, and in salad dressings.
You see, if you’re vegan, and you want to make a creamy salad dressing, there aren’t a ton of options. You could do a green goddess dressing, and include avocado for creaminess, but that means your dressing will be green. You can sub out regular mayo for vegan mayo, but if you’re sticking to a whole foods diet, you may not want to take that option.
Tahini, which is basically peanut butter, only made with sesame seeds, adds a delightful creaminess to your salad dressing, and no animal products (like eggs) are needed.
I’ve been having fun experimenting with Tahini a ton over the last few weeks, and here is an easy, creamy salad dressing recipe for you, that is also vegan. I’d toss the dressing with a couple of handfuls of washed, chopped kale, place on a plate, and then top with sliced apples, dried cranberries, and some nuts, like roasted chickpeas (very in keeping with the Middle Eastern theme) or almonds. Mmmm…
Dreamy, Creamy Tahini Salad Dressing (Vegan)
- 3-4 tbsp tahini
- 2 tbsp rice wine vinegar
- 2 tbsp olive oil
- 1 tsp sesame oil (optional)
- 2 tbsp maple syrup
- one clove garlic, minced
- salt & pepper to taste
Place all the ingredients in a mason jar and shake well.