Tahini Dressing

I use this to dress a salad made of equal parts raw, grated beets and carrots, and shredded fresh spinach. I toss in some cubes of fried tofu and a couple handfuls of slivered almonds and dried cranberries. Sooooo good.

I’ve tweaked the original recipe quite a bit, so I’ll give you both versions, and you can pick the one you like!

Original:

1/2 cup nutritional yeast flakes
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 tablespoons tahini
2 cloves garlic, minced
2 cups vegetable oil

Puree all ingredients except oil in a blender. Add oil in slow, steady stream.

My version:

First, I found it made a LOT of dressing. I never used that much, so I divided it in half. It’s very tasty, though, so if you use be before it goes bad (or, like me, you forget it in the back of the fridge), make the full batch!

1/4 cup nutritional yeast flakes (optional. If I don’t have them, I don’t use them. It effects the nutritional value, but not the taste, at least not to my tastebuds’ awareness!)
1/6 cup soy sauce (I’ll use tamari if I have it, but I often don’t.)
1/6 cup apple cider vinegar
2 tablespoons tahini
1 clove garlic, minced
3/4 cup water (I played with oil, oil and water, and finally landed on plain water. It doesn’t affect the taste, and you get a creamy texture by keeping the tahini at 2 tablespoons. And NO CALORIES IN WATER! Also, much more heart-friendly for my wonderful husband, who has to watch that stuff.)

Plop it all in a blender, and whirl till smooth.