Lemon Tahini Dressing

lemon tahini dressing - plant based katie

Recipe by Katie Mae
 
This creamy Lemon Tahini Dressing is so simple and yet it seems to have a flavor that keeps you going back for more. If you’re looking for a healthy, oil-free dressing this is great choice. Try adding different spices, herbs or even fresh fruit to vary the flavor.

My favorite way to enjoy this dressing is in this Roasted Cauliflower Salad, or over steamed veggies and tempeh.
 
Makes 2 cups
Ready in 5 minutes
Stores 7 days in fridge

 

INGREDIENTS

  • ½ cup tahini
  • 3 lemons, juiced
  • ½ cup low-sodium vegetable broth or water
  • 1½ teaspoons garlic granules
  • 1 teaspoon white or yellow miso (optional)

 

ACTION STEPS

 
1. In a blender, add tahini, lemon juice, broth, garlic granules and miso. Blend until creamy. Feel free to add more liquid if you’d like a thinner consistency.

2. Serve at room temperature or chill dressing in refrigerator for 10 to 15 minutes before using.

tempeh kale sweet potatoes - plant based katie

 
 

8 Comments

  1. Plant-Based Katie Roasted Cauliflower Salad » Plant-Based Katie
    November 21, 2013

    […] 1 tablespoon Mrs. Dash no-salt seasoning 3 medium carrots, chopped 1 red onion, chopped 1 recipe Lemon Tahini Dressing ¼ cup fresh Italian parsley, […]

  2. Diane
    September 20, 2014

    What are garlic granules? Is that another word for garlic powder?

    • Katie Mae
      Katie Mae
      January 27, 2015

      Diane, garlic granules are similar to garlic powder, but they’re a little less refined. If they’re not at your conventional grocery store, you can find them at a spice shop or a health food store in your area. I like the garlic granules because they don’t burn as easily in the oven when I sprinkle them over my scored potato halves or baked fries.

  3. brenda
    January 4, 2015

    I am in love with many of your recipes Katie and truly appreciate you sharing them with us, but yikes — 3/4 “cup” of Tahini?! That means there are 720 calories from fat in this recipe. Seems like a bit of a stretch to call it “healthy and oil free”.

    • Katie Mae
      Katie Mae
      January 27, 2015

      Hi Brenda! Great question. This is certainly a high-fat recipe, but I absolutely believe it to be healthy and oil-free.

      I consider it healthy because fats from whole plant-foods are nutrient-dense with all the beneficial nutrients are bodies want, including calcium. Yes, it’s been processed but this can be done in your own home. It is oil-free as we use the term within the whole food, plant-based movement because there were no extracted or refined oils added. Any oil in the recipe is just natural oils that occur in the whole food.

      I’m completely fine with the recipe being 720 calories, because I don’t recommend you actually consume the entire recipe as 1 serving. I usually have about 1/4 cup of the dressing or less in a sitting. This would be 90 calories, which is less than 5% of calories on a 2000 calorie diet. When the rest of the foods consumed throughout the day are whole, plant foods, I think most people do perfectly well 1-2 servings a fat in this manner. Does that make sense to you, Brenda?

      • Rachel
        August 10, 2015

        Thanks for the recipe Katie! Quick question, how long will this keep in the refrigerators? Also, can it be stored in the freezer?

        • Katie Mae
          Katie Mae
          August 11, 2015

          This will last 7 days or so in the fridge, but I usually use it in just a few days. I imagine it can be frozen and defrosted easily. However, I have yet to do that. I recommend letting it thaw on the countertop or running it under some hot water if need be. Do not defrost it in the microwave.

  4. Marie
    July 24, 2015

    want to learn fow to cook plant based