Tahini Dressing is a staple in Kelly Young’s kitchen. Not only does it add wonderful flavor to Sautéed Kale and Brussels Sprouts, it’s great on salads, too. I’ve used it on garden salads with whatever produce I have on hand and green salads with various fresh fruits, like strawberries, mangoes and blueberries. It’s become a staple in my kitchen, too.
I prefer salads tossed with just enough dressing to very lightly cover the ingredients. Of course, you can also serve the dressing on the side.
Makes 3 cups
- 1/2 cup nutritional yeast flakes
- 1/3 cup water
- 1/3 cup tamari, or regular or gluten-free soy sauce
- 1/3 cup apple cider vinegar
- 2 cloves garlic, crushed
- 1 1/2 cup canola or vegetable oil
- 2 tbsp tahini paste
Put all ingredients in a blender. Mix well. Store in refrigerator.