nutritional information

Per Tablespoon:

  • Calories: 40
  • Protein: 1 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2 g
  • Cholesterol: 0 mg
  • Sodium: 79 mg
  • Fiber: 0 g
Vegan

Creamy Lemon-Tahini Dressing

Makes 1 quart

30 minutes or fewer

Tahini lends a lovely rich flavor and creamy texture to this dressing. It also gets a slightly sweet and sour tang from the maple syrup and miso. Extremely versatile, it’s perfect on a green salad, as a dipping sauce for crudités or even tossed into recipes that call for yogurt.
  • ¾ cup flaxseed oil
  • ½ cup chickpea miso
  • ½ cup fresh lemon juice (3 lemons)
  • 2 medium cloves garlic, peeled
  • 1 Tbs. minced fresh ginger
  • ¾ cup tahini (see glossary, p. 87)
  • 1 Tbs. maple syrup
  • 1 Tbs. dulse flakes (optional)
  1. In blender or food processor, combine oil, miso, lemon juice, garlic and ginger. Blend until well combined.
  2. Add tahini, maple syrup and 1 cup water. With machine running, gradually add another 1 cup water and blend until mixture is smooth and creamy, scraping down sides of container as necessary with a rubber spatula to ensure no large clumps of tahini or miso are left unblended. Be patient and resist the temptation to add more liquid; otherwise the final product will be too runny. Stir in dulse flakes if desired.
  3. Store in an airtight container in the refrigerator up to 4 days. Before using, bring to room temperature, then whisk to regain its smooth texture.
August 2000

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