By The Gracious Vegan
I've had this recipe a long time (I don't know where I first got it), and I fiddled with it a number of times before getting the balance I like. I don't play with it anymore -- I like it just fine now, thank you. This is one of the few oil-free dressings I like. It's difficult to make a tasty oil-free dressing. Believe me, I've tried a lot of recipes. If you don't like this dressing, try searching for other no-oil tahini-based dressings: there's probably a taste combination out there that will please you. Tahini is the perfect base for an oil-free dressing because it's thick and viscous--it creates a creaminess without cream or oil.
Blend the ingredients together in a blender, food processor, or in a container with an immersion blender.
1/2 cup tahini
2 Tablespoons lemon juice
2 Tablespoons soy sauce
2 Tablespoons distilled white vinegar
2 garlic cloves (or 3/4 teaspoon garlic powder)
3 Tablespoons water (you may need to add more to achieve your desired consistency)
Timing: Very fast, maybe 5 minutes if you use bottled lemon juice and garlic powder
Nutrition: Whole-food unprocessed; WFPBNO