Vegan Tahini Dressing Recipes
VEGAN TAHINI DRESSING
A vegan tahini dressing with just 3 ingredients, which you can use almost anywhere! It's delicious as a salad dressing on a simple green salad, or use it in a falafel wrap, or drizzled over roasted vegetables like cauliflower or carrots.
Provided by dudey
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Mix tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 2.5 g, Fat 5.3 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 108.5 mg, Sugar 0.2 g
VEGAN POTATO SALAD WITH TAHINI
This robustly seasoned vegan potato salad is lively and earthy from a dressing of cumin, charred scallion and loads of tahini, which gives it a rich and creamy texture. This is a good one to make a day or two before you want to serve it as the flavors get better as they sit. Just be sure to let it come to room temperature so everything is at its brightest and most supple.
Provided by Melissa Clark
Categories salads and dressings, vegetables, side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
- Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
- Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
- In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
- Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
- Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.
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- 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 tbsp more if needed. Different tahini pastes can have a slightly different consistency. Add less or more water depending on the consistency you prefer.
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