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.
TANGY LEMON TAHINI 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!
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