Oh man.
I’m having a hard time using complete sentences to convey how delicious this ginger tahini dressing is, so I’ll just throw some words out there. Tangy. Sweet. Spicy. Creamy. Too-good-to-be-true.
It also took less than five minutes to make and I licked the blender clean. The blender. Who does that?
Go ahead and make this immediately.
Besides being gluten-free, it’s grain-free, sugar-free, candida-diet friendly, dairy-free, soy-free-if-you-want-it-to-be, nut-free and vegan–so it may just satisfy everybody.
Ginger Tahini Dressing
- 1 inch fresh ginger, roughly chopped (I didn’t bother to peel mine)
- 1/2 cup grapeseed vegenaise (use another mayonnaise product if you’re going soy-free here)
- 1/2 cup tahini
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon sriracha or other chili sauce (Adjust according to your taste. For me, that means using a tablespoon.)
- 1/2 cup water
- 1/4 cup bragg’s liquid aminos (use ume plum vinegar for a soy-free option)
- 10 drops liquid stevia
- 1 green onion, roughly chopped (use the white and green parts)
1. Combine all ingredients in a blender and blend until creamy.
Serve immediately and store in the refrigerator for up to 4 days.
Enjoy!
Thu, Jul 7, 2011
Sauces and Dressings