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The Whole Food Plant Based Cooking Show

Garlic Tahini Dressing

Jill Dalton
Prep Time: 5 minutes
Servings: 6 people
Calories: 71kcal
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.
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Equipment

Ingredients

  • ½ cup almond milk unsweetened, or plant based milk of your choosing
  • 2 cloves garlic minced
  • ¼ cup tahini
  • 2 dates
  • 1 lemon juice

Instructions

  • Add all to a blender and blend until smooth.

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Nutrition

Calories: 71kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.5mg