A simple all-purpose dressing that works on just about anything. This recipe is enough to last you for a few meals. It will keep about 1 week refrigerated.
Cuisine: Vegan, WFPB (Whole Food, Plant Based)
Keyword: salad dressing, tahini
Servings: 8servings (about 2 tablespoons each)
Author: Trish | The In Fine Balance Food Blog
6tablespoonlemon juiceabout 1 large lemon
1tablespoonlemon zestfrom one large lemon
½teaspooncayenne pepperor to taste
Add all ingredients to the jar of a blender, secure lid, and blend until smooth and creamy. Transfer to a storage container with a tight-fitting lid. I like to use a mason jar. Keep refrigerated until needed. The dressing may thicken over time, just a little warm water (1 tablespoon at a time) if needed to thin to desired consistency. Will keep refrigerated for about 1 week.
I find this dressing most useful for meal prep if I do not add garlic. Garlic adds nice spice and flavour, however gets stronger as the dressing sits. If I'm planning to make ahead and use all week, I leave out the garlic. Adding only to the portion I'm using if the recipe calls for it. The dressing will keep about 1 week in the refrigerator.