Prep time: 10 mins
Total time: 10 mins
Serves: 1½ cups
Using the ingredients listed on Annie’s bottled dressing as my guide, the resulting dressing recipe is downright delicious, and much healthier than the original!
½ cup raw tahini
½ cup water
2 Tablespoons fresh parsley, chopped
2 Tablespoons green onions, chopped
½ teaspoon sea salt
3 cloves garlic (or 1½ tsp. garlic powder)
1 teaspoon Nama Shoyu or Tamari
2 Tablespoons fresh lemon juice
2 Tablespoons raw Apple Cider Vinegar
Combine all of the ingredients into a blender or food processor, and blend until smooth and creamy.
Adjust seasoning to taste, and add more water, if necessary, until desired texture is achieved.
Serve immediately, or store in the fridge for up to 4 days in a sealed container. This dressing will thicken up when chilled, making a nice veggie dip or creamy sauce for spiralized noodles, too!
Note: For those who must avoid vinegar, feel free to substitute extra lemon juice instead, and choose tamari (wheat-free soy sauce) if you’re gluten-sensitive.