Vegan Tahini Ranch
Rated 4.0 stars by 2 users
Servings
about 1.5 cups
Cook Time
5 minutes
Whenever you’re making a meal out of the leftovers in the fridge, this Tahini Ranch dressing from The Tahini Table Cookbook ties it all together. Use this vegan ranch as an herb dip for a crudité platter, to drizzle over your favorite grain bowl or salad, or pair it with grilled chicken or salmon for a delectable, flavorful meal.
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
Amy Zitelman
Ingredients
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⅓ cup Soom Premium Tahini
¼ small onion, chopped
1 garlic clove, chopped
⅓ cup ice-cold water
⅓ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 Tbsp white miso paste
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1 Tbsp Soom Silan Date Syrup
1½ tsp fine sea salt
1½ tsp Dijon mustard
½ tsp freshly ground black pepper
6 chives, minced
Directions
In a blender or food processor, combine the tahini, onion, garlic, water, lemon juice, olive oil, miso, date syrup, salt, mustard, and pepper. Blend until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.
Stir in the chives.
Store in an airtight container in the refrigerator for up to 1 week.
Dietary Preferences: Vegan, Vegetarian, Dairy-Free
Seasonality: Winter, Spring, Summer, Fall
Soom Foods
November 08, 2022
Hi Lois! Soy sauce would be a great substitute for white miso paste! You could add a bit more tahini to make a thicker texture, or use tofu if you’d like it to be super creamy.