Tahini Balsamic Dressing
Tahini Balsamic Dressing is creamy, tangy, and easy to make with simple ingredients in just 5 minutes. This recipe uses tahini in place of the oil in the dressing and it's thick and creamy and perfect on salads or as a dip for veggies. Great for a quick weekend meal prep, you will find so many ways to use this dressing throughout the week. This recipe happens to be vegan, gluten free, dairy free, paleo and Whole30 friendly.
Servings 4
Calories 144kcal
Ingredients
- 1/4 cup balsamic dressing
- 1/4 cup tahini
- 2 tbsp water
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- Combine the balsamic vinegar, tahini, salt and garlic powder in a bowl. Stir well.
- Add the water and stir well. Wait about 5 minutes then add 1-2 additional tablespoons of water if needed.
- Store in the fridge for up to a week.
Notes
Top tips
- This dressing will thicken as it sits. Let the dressing sit for about 5 minutes to thicken after stirring together all the ingredients.
- Tahini will thicken in the fridge, if you refrigerate this, let it sit out for a few minutes to get the original texture back.
- Make it a little sweeter - if you like your dressing to be a bit less acidic, add a tablespoon or two of maple syrup or honey.
- You will likely notice the dressing separates when stored in the fridge, just stir it up right before serving.
- Add more water (1-2 teaspoons at a time) to thin out the dressing if needed.
- If you don't have tahini, use almond butter or sunbutter.
- Fridge: Store in the fridge for up to a week in a well-sealed container.
- Freezer: You could freeze extra tahini dressing for up to 3 months in the freezer. I would recommend freezing it in 2 tablespoon portions using Soupercubes or an ice cube tray so you only have to defrost what you need.
Nutrition
Calories: 144kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Fiber: 1g | Sugar: 1g
