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!

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