Most of the time I buy my salad dressing at the store. But occasionally, like when I’m having dinner guests or craving something special, I’ll make my own…and it’s usually this one. It’s my go-to homemade vegan salad dressing recipe. It has so much going for it! Are you sold yet? Let’s talk about how easy it is to make this stuff!
Ingredients You’ll Need
Tahini. Look for this in the international foods section of your supermarket. I like to buy mine at Trader Joe’s — it’s relatively inexpensive and good quality! Lemon juice. Please use freshly squeezed juice. It will give your dressing the best flavor! Maple syrup. I really like the flavor that maple syrup gives this dressing, but you could substitute with another liquid sweetener such as agave if needed. Garlic. Salt. Water.
How It’s Made
The following is a detailed photo tutorial on how to make this dressing. Scroll all the way down if you’d like to skip right to the recipe!
Tips on Working with Tahini
Tahini can be tricky because of it’s tendency to separate. And I mean really separate, to where the solid layer is rock solid! My husband and I like to joke about taking our tahini jar to Sherwin Williams so they can pop it in the paint shaker. (←I don’t recommend this.)
Inspect your tahini before buying it. I always look for the jar at the store that has the least separation. Store jars of unopened tahini on their side or upside down. Over time this can help redistribute the layers of oil and solids. Be patient and prepared to stir like crazy. It can help to take the tahini out of it’s original jar and place it in a large bowl for this. Otherwise you end up spilling tahini oil down the side of the jar and making a big mess!
Shelf-Life & Storage
Store your vegan tahini dressing in a sealed container in the fridge. It should keep for about a week. If it thickens up during storage, just thin it with a bit of cold water before using it.
More Vegan Salad Dressings
Vegan Ranch Dressing Poppy Seed Dressing Silken Tofu Dressing Vegan Blue Cheese Dressing
