Vegan Tahini Goddess Dressing (Oil-free)
Healthy Tahini Goddess Dressing that is vegan, oil-free, rich, creamy and downright delicious. All you need is a whisk and a small pot, you don't even need a blender.
Servings: 1 1/2 cups
Calories: 74kcal
Ingredients
- 1/2 cup (120g) creamy plant milk SEE NOTES below
- 1/4 cup + 2 tablespoons (90g) water
- 1/4 cup + 2 tablespoons very smooth tahini (I used Kroger Simple Truth brand)
- 3 tablespoons (45g) low sodium Tamari (I used one labeled 50% lite less sodium, if yours has more, you may need to adjust)
- 2 tablespoons (30g) apple cider vinegar
- 2 1/2 tablespoons (37) 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 (40g) maple syrup
- 1 teaspoon dried parsley
- 1/4 teaspoon of fine sea salt
- 1 teaspoon sesame seeds
- 2 teaspoons cornstarch
- I use this scale.
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
- Add all of the ingredients, except the cornstarch, to a small pot and whisk until completely mixed. Take 1/2 cup of the liquid and pour it into a separate bowl and whisk in the cornstarch until it's 100% incorporated and there are no lumps.
- Now pour the cornstarch mixture back into the pot and whisk until smooth. Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges 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 will thicken more in the fridge.
- As mentioned in the NOTES below, different milks will affect how quickly it thickens up.
- 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 a few hours or 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, taste and if you want it sweeter, saltier or more sour, feel free to adjust with more salt, lemon juice or syrup. If it is too thick for you after chilling, add a touch more water or lemon juice. Enjoy over salads, potatoes, veggie bowls or even my Falafel!
Notes
MILK: Depending on the milk used will depend on how fast the dressing cooks. If using "lite" canned coconut milk, it will cook fairly quickly since it is so creamy and fairly thick. I tested with both coconut milk and almond milk and the almond milk took a few minutes longer to reach the thicker stage. Either will work and setup and thicken in the fridge, so don't be alarmed at how watery the dressing is when first pouring into the pot.
Nutrition
Serving: 2tablespoons | Calories: 74kcal | Carbohydrates: 3.6g | Protein: 2.2g | Fat: 5.3g | Sodium: 163.9mg | Fiber: 0.9g | Sugar: 1.9g