All-Purpose Creamy Salad Dressing
This creamy lemon tahini dressing clings beautifully to every bite of salad instead of sinking to the bottom. Make it in 5 minutes and use it all week.
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Equipment
- Jar with lid - or container with a lid
- Small bowl
- Spoon or small whisk
Ingredients
- 100 ml fresh lemon juice (about 2 lemons)
- 30 ml olive oil (can be omitted for a lower-oil dressing)
- 1 tsp salt
- ½ tbsp sumac or za'atar
- 2 tbsp–¼ cup nutritional yeast (depending on taste)
- Tahini (to taste)
- ¼ cup plant-based yogurt of choice
- ½ tbsp smooth or whole-grain Dijon mustard
- Water (as needed to thin, or additional lemon juice)
- ½ tbsp vinegar of choice (such as wine or apple cider vinegar)
Instructions
- Mix the dressing – Add all the dressing ingredients to a jar or container with a lid that you can use to store it in the refrigerator. Start with your preferred amount of tahini and nutritional yeast, then add the rest. Stir or whisk everything very well until the tahini is completely incorporated and there are no visible streaks left.
- Adjust the consistency – If the dressing is thicker than you like, gradually add a little water or more fresh lemon juice and mix again until it reaches your preferred consistency. Taste and adjust the lemon, salt, tahini, or nutritional yeast if needed.
- Store and use – Seal the jar or container and store the dressing in the refrigerator for up to 5 days. Add it to any salad, drizzle it over chopped vegetables, or use it as a spread in sandwiches.