I am always looking for new salad dressings to keep my salads interesting and this one is a keeper. It is light with a bang of garlic and lemony goodness. This dressing is also versatile. You can use it as a salad dressing or pour it over steamed veggies, spaghetti squash or a baked potato.
Ingredients
1/2 cup unsweetened almond milk or plant based milk of your choosing
2 cloves of garlic, minced
1/4 cup tahini
2 dates
juice of one lemon
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Instructions
Add all to a blender and blend until smooth.
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7 comments
This garlic Tahiti is fantastic! Just eating my salad now. So good! This will be my new everyday dressing for sure! Thanks again! : )
Thanks! Take care, Have a Great Day!
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So I’m c fused though, doesn’t yhextajjni have tons of oil in it? So how can these be oil free? Also, if you’re trying to lose weight, shouldn’t I avoid cachews and tahini?
If you are trying to loose weight I have a couple other dressings that would be better. This dressing has no added oil. The oil is in the sesame seeds which is a Whole Food, not extracted oil like olive oil or vegetable oil.
https://plantbasedcookingshow.com/2018/04/10/oil-free-lemon-poppyseed-dressing/
https://plantbasedcookingshow.com/2017/05/13/vegan-low-fat-strawberry-vinaigrette-salad-dressing/
Reblogged this on Now Have At It!.
Some times its a pain in the ass to read what blog owners wrote but this site is really user pleasant! .
My dressing turned out pretty sweet and a bout spicy from the garlic. I used frozen peeled garlic. I used Medjool dates. I tried doctoring it up.
I added;
Dash of apple cider vinegar
Juice of additional lemon
Sprinkle of granulated Garlic
Dash of Braggs liquid aminos
Sprinkle of dried parsley
Sprinkle of dried green onions
Thank God!…I hate wasting food.
Turned out Delish!
Thank you Jill 🙂