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Ingredients
- 2 Cloves Fresh Garlic or more, to taste
- 1/2 Cup Tahini
- 1/4 Cup Filtered Water more to thin, if needed
- 1/4 Cup Nutritional Yeast
- 2 Tbsp Lemon Juice
- 2 Tbsp Low-Sodium Tamari
Ingredients
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Instructions
- Optional first step: Toss the whole garlic cloves (peeled, of course) around in a dry skillet over medium heat for 5-10 minutes, until they just barely start to color and blister. This retains the garlic flavor but tones down the intensity a little bit.
- Add the garlic to a food processor blender and pulse a few times to mince. Then add the rest of the ingredients and combine until smooth. Add water until you reach a relatively thin consistency, but not so thin that it won’t stick to your salad leaves. (It’ll thicken in the fridge, but you can always add more water before you use it.)
Recipe Notes
This sauce goes great with Asian-inspired ingredients or with a super simple greens salad alongside a stir-fry or Asian noodle dish.
Read the blog post where this recipe originally appeared: 5 Vegan Oil-Free Salad Dressing Recipes