Oil-Free Tahini Goddess Dressing

• Vegan
• Gluten free

• Produce

  • 1 tsp Parsley, dried

• Canned Goods

  • 1/2 cup Coconut milk, canned lite

• Condiments

  • 2 1/2 tbsp Lemon juice, fresh
  • 2 tbsp Maple syrup
  • 3/8 cup Tahini, very smooth
  • 3 tbsp Tamari, low-sodium

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/4 tsp Sea salt, fine
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Liquids

  • 3/8 cup Water

Found on thevegan8.com

Ingredients

• 1/2 cup (120 g) canned lite coconut milk, the creamy milk combined with cornstarch is what thickens the dressing, as the way oil would, while keeping it lower fat)
• 1/4 cup + 2 tablespoons water (96 g)
• 1/4 cup + 2 tablespoons (95 g) very smooth tahini (I used Kroger Simple Truth brand)
• 3 tablespoons (48 g) low sodium Tamari (I used one labeled 50% lite less sodium, if yours has more, you may need to adjust)
• 2 tablespoons (22 g) apple cider vinegar
• 2 1/2 tablespoons (32 g) fresh lemon juice (this is the level of sour I loved, but feel free to adjust the day after it has chilled if needbe)
• 2 tablespoons maple syrup
• 1 teaspoon dried parsley
• 1/4 teaspoon of fine sea salt
• 1 teaspoon sesame seeds (optional)
• 2 teaspoons cornstarch
• Note: *This is not as sour or as strong in the soy sauce flavor as the Trader Joes version, which I did on purpose. I love this milder version I created with just a touch of sweetness to balance out the flavors. Its just sour enough so my eyes dont twitch and I enjoy eating it on a salad! Feel free to add more lemon juice if you like, more similar to the Trader Joes version.
• Also, make sure to use a tahini that you love! I cant stress that enough, no 2 brands are alike, some are downright gross and the flavor WILL affect your dressing, so keep that in mind! If you hate tahini, you could try cashew (use less since its thicker) or almond butter I guess, but it will take on those flavors.

Directions

• Add all of the ingredients, except the cornstarch, to a small pot and whisk until completely mixed. Now, whisk in the cornstarch until its 100% incorporated and there are no lumps.
• Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency. You do not want to walk away, you need to whisk the 2 minutes because it will thicken quickly. Dont cook too long, as it will just get thicker and thicker and keep in mind, it will thicken more in the fridge.
• Remove from the heat, whisk well and pour into a glass jar and store covered in the fridge overnight. It i]will not[/i] have the final amazing flavor until after it sits and chills overnight, so judge it the next day! Trust me on this. Hot tahini sour dressing does not taste good, but chilled and marinated overnight, does. After it has chilled 24 hours, taste and if you want it sweeter, saltier or more sour, feel free to adjust with more salt, lemon juice or syrup. It will get thick overnight, so if necessary add a touch more water or lemon juice. I added just a bit more lemon juice. Enjoy over salads, potatoes, veggie bowls or even my [Falafel !
• This makes 1 1/2 cups, in other words, a lot!