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Oil-Free Tahini Goddess Dressing

Oil-Free Tahini Goddess Dressing recreated based off the super POPULAR Goddess dressings sold in stores! This version tastes just as rich, creamy and amazing but without the oil!
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 1/2 cups

Ingredients

  • 1/2 cup 120 g canned "lite" coconut milk, the creamy milk combined with cornstarch is what thickens the dressing, as the way oil would, while keeping it lower fat)
  • 1/4 cup + 2 tablespoons water 96 g
  • 1/4 cup + 2 tablespoons 95 g very smooth tahini (I used Kroger Simple Truth brand)
  • 3 tablespoons 48 g low sodium Tamari (I used one labeled 50% lite less sodium, if yours has more, you may need to adjust)
  • 2 tablespoons 22 g apple cider vinegar
  • 2 1/2 tablespoons 32 g fresh lemon juice (this is the level of sour I loved, but feel free to adjust the day after it has chilled if needbe)
  • 2 tablespoons maple syrup
  • 1 teaspoon dried parsley
  • 1/4 teaspoon of fine sea salt
  • 1 teaspoon sesame seeds optional
  • 2 teaspoons cornstarch
  • Note: *This is not as sour or as strong in the soy sauce flavor as the Trader Joe's version which I did on purpose. I love this milder version I created with just a touch of sweetness to balance out the flavors. It's just sour enough so my eyes don't twitch and I enjoy eating it on a salad! Feel free to add more lemon juice if you like, more similar to the Trader Joe's version.
  • Also make sure to use a tahini that you love! I can't stress that enough, no 2 brands are alike, some are downright gross and the flavor WILL affect your dressing, so keep that in mind! If you hate tahini, you could try cashew (use less since it's thicker) or almond butter I guess, but it will take on those flavors.

Instructions

  1. Add all of the ingredients, except the cornstarch, to a small pot and whisk until completely mixed. Now, whisk in the cornstarch until it's 100% incorporated and there are no lumps.
  2. Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency. You do not want to walk away, you need to whisk the 2 minutes because it will thicken quickly. Don't cook too long, as it will just get thicker and thicker and keep in mind, it will thicken more in the fridge.
  3. Remove from the heat, whisk well and pour into a glass jar and store covered in the fridge overnight. It will not have the final amazing flavor until after it sits and chills overnight, so judge it the next day! Trust me on this. Hot tahini sour dressing does not taste good, but chilled and marinated overnight, does. After it has chilled 24 hours, taste and if you want it sweeter, saltier or more sour, feel free to adjust with more salt, lemon juice or syrup. It will get thick overnight, so if necessary add a touch more water or lemon juice. I added just a bit more lemon juice. Enjoy over salads, potatoes, veggie bowls or even my Falafel!
  4. This makes 1 1/2 cups, in other words, a lot!

Recipe Notes

Nutrition per serving of 2 Tbsp (Makes 1 1/2 cups): Calories: 74 Fat: 5.3 g Carbohydrates: 3.6 g Sugar: 1.9 g Sodium: 163.9 mg Fiber: .9 g Protein: 2.2 g