Whenever someone finds themselves diving into the world of food restrictions, one of the most disheartening realizations is how few condiment options there are. So we’ve developed a few simple, delicious options that are great to have on hand.
This dressing is gluten-free, dairy-free, egg-free, soy-free, and easily made vegan by using agave nectar instead of honey. You can make it nut-free by subbing out the coconut aminos with an equal amount of fish sauce sweetened with honey/agave.
This dressing is great on salads, wraps, as a dip for vegetables, or tossed with baked chicken wings. So many uses, so give it a try and let us know what you think!
Garlic, Lemon & Tahini Dressing
- 1/3 cup olive oil
- 3 cloves garlic smashed
- 1 cup tahini
- 2 tsp lemon zest
- 1/3 cup lemon juice fresh squeezed
- 1 tsp sesame oil
- 2 tbsp coconut aminos
- 1 tsp black pepper ground
- 1/3 cup honey or agave nectar
- 1 tsp salt or to taste
- 1/3 cup water or more until desired consistency is reached
- In a pan on the stove over low heat, add the olive oil and garlic cloves. Warm the oil slightly, taking care not to cook the garlic. You're just drawing some of the flavors out into the oil. Once you start to see bubbles around the garlic, turn the heat off and set the pan aside to allow the oil to cool.
- In a bowl, whisk together the remaining ingredients. Once the oil is cool, whisk it into the dressing. Store in fridge for up to a month, though I doubt it will last that long.