Creamy Tahini Ginger Dressing
This Creamy Ginger Dressing is nutty and sweet and goes beautifully on the Vegan Sushi Salad or even as a peanut-free sauce for Asian Noodle Salad.
Servings: 4
Calories: 109kcal
Equipment
Ingredients
- ¼ cup tahini
- ¼ cup unsweetened plain plant-based milk (soy, coconut, almond, oat)
- ¼ cup Simple Homemade Date Syrup (or 2 pitted Medjole dates soaked in hot water)
- 2 tsp fresh grated ginger root
- 1 clove garlic, roughly chopped
- 1 Tbsp coconut aminos
- 2 Tbsp water
Instructions
- Add all ingredients to a mini bullet blender and blend until smooth and creamy. Add more water for thinner consistency.
- Note: If using 2 pitted dates instead of the homemade date syrup, be sure to soak the pitted dates in hot water for 5 minutes to soften before blending.
Notes
Serving Suggestions: This dressing is the perfect complement to the vegan sushi salad, Asian noodle salad, and Asian salad in a jar.
Leftovers/Meal Prep: You can meal prep or store unused portions of this yummy dressing in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 96mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
