Vegan Tahini Goddess Dressing
This Tahini Goddess Dressing gets its punchy flavor from fresh herbs, lemon juice, garlic, and a touch of sesame oil and soy sauce. This creamy and tangy dressing is a great addition to a variety of meals. Add it to salads, wraps, sandwiches, and power bowls.
This Tahini Goddess Dressing gets its punchy flavor from fresh herbs, lemon juice, garlic, and a touch of sesame oil and soy sauce. This creamy and tangy dressing is a great addition to a variety of meals. Add it to salads, wraps, sandwiches, and power bowls.
- 1 clove garlic minced
- fresh cracked black pepper to taste
- â¼ cup (60ml) tahini
- â¼ cup (60ml) lemon juice
- 2 tbsp (30ml) olive oil
- 3 tbsp (45ml) water
- 1 tbsp (15ml) soy sauce
- 1 tbsp (15ml) finely chopped fresh dill
- 1 tbsp (15ml) finely chopped fresh chives
- 1 tbsp (15ml) finely chopped fresh parsley
- 1 tsp (5ml) sesame oil
- â¼ tsp (1.25ml) salt
- Carbohydrate 1.653 g
- Cholesterol 0 mg
- Fat 0.025 g
- Fiber 0.104999995231628 g
- Protein 0.318 g
- Saturated Fat 0.00445 g
- Serving Size 1 1 cup (5g)
- Sodium 0.85 mg
- Sugar 1.54800000476837 g
- Trans Fat 0.00755 g
- Calories 7 calories
Step-by-step
- Combine all ingredients in a bowl and whisk until combined.
- Taste and adjust seasoning to suit your liking.
- Refrigerate until ready to use.
Swapping bottled lemon juice for fresh citrus juice fundamentally alters the acid profile, rendering the dressing overly sharp and masking the delicate herbaceous notes of dill and parsley. Mincing garlic by hand instead of using a press prevents harsh sulfurous compounds from dominating the emulsion. Tahini naturally seizes when liquid is introduced too quickly, creating a lumpy paste rather than a pourable sauce. Whisking the water in gradually, one tablespoon at a time, allows the sesame fats to absorb the moisture uniformly without breaking. Raw garlic loses its aggressive bite after sitting in lemon juice for ten minutes prior to blending, a chemical softening step that saves the sauce from tasting acrid. Finely chopping chives and parsley requires sharp blades rather than a dull knife, which bruises the cellular walls and turns bright green leaves into a murky grey sludge. Storing the finished dressing in an airtight glass jar in the refrigerator for up to five days allows the toasted sesame oil to marry with the soy sauce umami, though the fresh herbs will begin to darken after seventy-two hours. Adjusting the final consistency with additional drops of warm water rather than olive oil prevents the emulsion from becoming greasy.
