Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol