You can use it in a very versatile dressing for salads or roasted veg, or a dip for vegetable crudité. Get ahead by making this up to 4 days in advance and storing it in the fridge.

Creamy Salad Dressing or Dip [Vegan]

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Serves

4

Cooking Time

30

Ingredients

  • 7 oz silken tofu
  • 4 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • finely grated zest and juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 small clove garlic
  • 1 teaspoon flaked sea salt
  • 2 tablespoons toasted sesame seeds

Preparation

  1. Blend together all the ingredients, apart from the sesame seeds, until smooth.
  2. Add enough cold water to give you your preferred consistency, keeping it thick to use for dipping into, or loosen to a pouring consistency for dressing salad leaves.
  3. Check for seasoning and adjust if needed.
  4. Serve sprinkled with the sesame seeds.


    About The Author

    Jo Pratt

    See My Recipes

    A cookbook to suit the whole family’s differing wants and needs, The Flexible Family Cookbook is full of simple and delicious recipes to keep the whole family happy. Jo Pratt provides flexible adaptations for each recipe to account for allergies, intolerances and lifestyle choices!

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