I don’t mean to brag, but I think I’ve nailed the lemon tahini sauce formula. I’ve tried so many other recipes and while each one was tasty in its own right, they were missing something- either saltiness, sweetness, or umami flavour. This one has all three in spades and I think you are going to love it! Plus, it comes together in maybe 90 seconds and makes a sizeable batch, enough for drizzling on salads, wraps, bowls, and straight into your mouth for a solid few days.
Lemon Tahini Sauce
Makes about 1 cup
⅓ cup tahini
⅓ cup freshly squeezed lemon juice
¼ cup filtered water
2 tablespoon nutritional yeast
1 tablespoon pure maple syrup
¼ teaspoon fine sea salt or pink Himalayan salt, to taste
½ teaspoon garlic powder, or to taste
Freshly ground black pepper to taste
- Place all ingredients in a medium bowl and whisk until smooth. Add more water if a dressing consistency is desired.
- Store any leftovers in a glass jar in the refrigerator for up to 10 days.