Tangy Lemon Tahini Dressing

This is possibly my new favorite salad dressing. I drizzle it all over my vegan Buddha Bowls too! The ratio is 1:1:1 for the acid: water: tahini. This ratio is important to maintain because it gives it a nice tang that complements any bitter vegetables or greens you are dressing.



Mix all the following in your blender. This recipe makes 4 cups!

  • 1 cup Raw Apple Cider Vinegar (I like Bragg)
  • 1 1/4 cup filtered water
  • 1 1/4 cup organic tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 T cumin
  • 2 t pink Himalayan salt (or other salt of choice)
  • 1/2 t cayenne

Store in a glass jar and enjoy! This never lasts long enough to go bad, so I do not know how long it keeps. However, all the individual ingredients last quite a while and vinegar acts as a preservative, so I imagine it could stay good for a few weeks!


Disclaimer: This is NOT a sponsored post, however, this page contains affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Good Talk Ash!


Wife, yogi, and cat mama living in the SF Bay Area.

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