Author Notes
Classic green goddess dressing gets it creamy consistency from a combination of mayonnaise, sour cream, and anchovies, but this vegan version says no thank you to excessive saturated fat by simply using tahini in its place. Here, lots of lemon juice and apple cider vinegar offset the slight bitterness of the tahini, creating a tart acidity that's almost vinaigrette-like. However, the consistency is truly as creamy as can be, and the juxtaposition of vinaigrette and creaminess is totally divine. —KvellintheKitchen
Ingredients
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1/2 cup
raw tahini paste
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1/4 cup
water
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6 tablespoons
fresh parsley
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3 teaspoons
fresh basil (or dill)
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2
scallions (or 2 tbsp fresh chives)
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1/2 teaspoon
sea salt
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2
cloves garlic
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3 tablespoons
lemon juice
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3 tablespoons
apple cider vinegar
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1 teaspoon
honey or agave nectar
Directions
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Combine all ingredients in a food processor (or in a bowl and use an emersion blender.) Blend until smooth. Adjust salt and herbs to taste, and add more water if consistency is too thick.
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