This maple tahini dressing has the perfect blend of sweet, tangy and savoury flavours with a lusciously creamy texture. It is also super easy to make, vegan, dairy-free, nut-free and gluten-free.
Yield1 cup
Servings16
Ingredients
- 1 garlic clove, peeled and grated*
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard*
- ½ cup tahini paste
- ¼ cup cold water, more as needed
- 1 teaspoon sea salt, or to taste
Instructions
- Place the grated garlic and vinegar in a medium-sized mixing bowl. Let the garlic sit in the acidic vinegar for 10 minutes to mellow.
- Add the maple syrup and Dijon mustard to the vinegar, and mix well. Then add the tahini paste and mix with a fork. The mixture may seize up and turn thick and grainy. But don't worry, it will become creamy as we add the water.
- Next, add the water two tablespoons at a time, stirring with the fork between each addition. Once the sauce loosens, swap the fork for a whisk and keep adding water a little at a time. The sauce will become smooth and creamy.
- Taste and season with salt – I add 1 teaspoon of sea salt. Adjust the maple syrup and vinegar to taste.
Notes
- I grate garlic with a Microplane for an ultra-smooth tahini dressing, but you can also finely mince the garlic.
- You can swap the Dijon mustard for lemon juice if you don’t have any Dijon. Or see ingredients and substitutes for more alternatives.
- Refrigerate maple tahini dressing in a sealed container for up to one week.