Zippy Tahini Dressing

The next sauce in our make-ahead series is an extremely versatile tahini-based dressing. Fresh lemon juice gives it its zip, minced garlic and black pepper provide a layer of warm, earthy spice, nutritional yeast gives it a nutty umami taste, and liquid aminos provide a bit of salt to tie all the flavors together. This zippy tahini sauce is an amazing kale salad dressing, a terrific topping for grain bowls, and a wonderful flavor punch for any vegetable or protein. And with no added oil, no dairy, and no sugar, you can be sure your flavorful food is good for you, too.

But it’s not just versatile in what you can add it to; this dressing is also very forgiving and flexible in regards to adjustments. I like my dressing super garlicky, so I add a few extra cloves for that spicy note it provides. Plus raw garlic is an incredible immunity booster, and with winter weather and viruses *ahem–Covid–ahem** all around, we could all benefit from a good dose of fighting power. Liquid aminos are my go-to for the salt component, but if you don’t have any, or don’t like its unique flavor, soy sauce, or even miso paste, could work nicely instead. Additionally, you could replace the lemon juice with apple cider vinegar, which will bring an equally tangy delightful flavor to the dressing. You could also add some crushed chili flakes for a little heat. If you want a creamier style of dressing or dip, you could blend in half an avocado, or some vegan cream cheese, sour cream, or yogurt, respectively.

Any way you choose to fix it up, this zippy tahini dressing is sure to please!

Zippy Tahini Dressing

Ingredients

• 2 T tahini
• 2 T lemon juice (about one lemon)
• 1 T liquid aminos
• 2-3 cloves garlic
• 4 T nutritional yeast
• 1/2 – 1 tsp black pepper
• 1/4 cup filtered water

Directions

1. Add all ingredients in a blender. Blend until well combined and garlic cloves are well-minced.
2. Pour it on your favorite meal and enjoy!

Notes:

• For a spicy dressing, add some crushed chili flakes. Start with 1/2 teaspoon, and add as you please.
• If you don’t have any lemons on hand, use apple cider vinegar. I’m sure other vinegars would work nicely, too, but will change up the flavor. Have fun and experiment!
• Hint: make a double or triple batch and store in a jar or dressing bottle for future use.
• Keep stored in the fridge for about 1 week. Or freeze for future use.
• For a creamy dressing, try adding 1/2 avocado. This will not keep fresh as long, so store for only a few days before consuming.
• Try soy sauce, tamari, or miso paste if you don’t have liquid aminos.
• For an extra garlicky kick, add a couple more cloves!
• For soy-free, try chickpea miso or coconut aminos instead of liquid soy aminos.