The tahini gives this salad dressing a Middle Eastern feel and the lemon, garlic and ginger flavours really give it a kick!
Soooooo yummy. The only changes I made was substituting apple cider vinegar for red wine vinegar, canola oil for olive oil - less about 1 tablespoon, adding a tablespoon of toasted sesame oil, and adding about 1 tablespoon of chopped chives. Adding nutritional yeast will thicken it if you find it too thin, but I did not find that necessary. I thought the consistency was perfect the way it is. Very much like Goddess dressing. - 29 Aug 2011 (Review from Allrecipes USA and Canada)
We could not stop eating this! We had fondue and dipped everything from vegetables to meats, breads and crackers! - 25 Dec 2010 (Review from Allrecipes USA and Canada)
fantastic! I love how it is creamy without using dairy. I added a bit of lemon zest... really just for the scent (on my hands and in the dressing!) thanks - 09 Dec 2010 (Review from Allrecipes USA and Canada)