When I made this the first time, I was sorry I didn’t make a double batch. It not only tastes great on salads, but also drizzled over steamed greens, baked tofu, etc. I now make a double or triple batch on food prep day so that I have it handy.
¼ cup tahini
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
½ teaspoons stone ground mustard
1 ½ Tablespoons capers
1 Tablespoon caper brine
1 clove garlic, minced
¼ cup warm water or more to thin
Kosher salt, to taste
Freshly ground pepper, to taste
Place all ingredients in a blender. Blend until smooth.
No comments:
Post a Comment