Healthy salad dressings and sauces are staples for me. They add personality to staple foods like rice, greens, and beans and can take a salad or otherwise routine meal from drab to fab!
I love creating saucy stuff (if you have LTEV you already know this). Yet dressings and sauces have a reputation for being very heavy, calorie-rich, and nutrient-poor.
But, using plant-based ingredients instead of dairy and highly processed foods… different story!
Dressings and sauces CAN be made flavorful and rich with wholesome, nutritious ingredients – and without any processed vegan substitutes like mayonnaise.
Healthy Salad Dressings
These 5 healthy salad dressings and sauces can be enjoyed any time of year and will complement so many vegan meals – from raw salads to steamed greens – to topping baked spuds or cooked quinoa – or as dips with crudite or bread.
1. Moroccan Carrot Dip
Moroccan Carrot Dip
This is more of a dip than a dressing, but can be thinned out slightly for a dressing, or used thicker for a dip or sauce. The Moroccan seasonings give a sprightly, spicy twist.
Servings 1 cups
Ingredients
- 1 cup raw carrot cut in discs or small chunks (roughly 4 – 4 1/2 oz.)
- 1/3 cup raw cashews
- 2-2 1/2 tsp apple cider vinegar or coconut vinegar
- 1 small clove garlic or ½ medium clove
- ½ – 1 tsp fresh ginger peeled and roughly chopped
- 1/8 tsp cinnamon little scant
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground fennel
- ¼ tsp rounded sea salt (plus more to taste if needed)
- Freshly ground black pepper use conservatively
- ½ cup water or more to thin as needed, see note
Instructions
- Using a standing blender (high-powered blender like a Blendtec works best to smooth), puree all the ingredients (starting with 2 teaspoons of the vinegar) until very smooth. Taste and add extra vinegar if you wish, and season with additional salt and pepper, if desired. For a thinner dip, add more water (plus another 2 to 3 tablespoons more, if desired, to thin out a little more for use as a salad dressing). Makes about 1 1/4 cups.
Notes
Healthy Salad Dressing and Sauce Suggestions: Surprise your guests with this uniquely flavored and colored dip—try serving as a centerpiece dip for crudités or with raw dipping breads. Also try tossing it into a salad, for a more substantial lunch salad.
2. Raw-nch Dressing!
Raw-nch Dressing
Creamy and rich, my raw version of Ranch Dressing from Let Them Eat Vegan takes any green salad from ordinary to extraordinary! Also try massaging it into hardy greens like kale. (photo credit: foodfitnesslifelove)
Servings 29 cups
Ingredients
- ½ cup raw cashews
- 2 tbsp freshly squeezed lemon juice
- 1 ½ tsp red wine vinegar gives more flavor, but can use more lemon juice or apple cider vinegar for a raw version
- 1 tbsp raw tahini
- ¼ cup fresh flat-leaf parsley roughly chopped
- 2 tsp fresh chives chopped (optional, and can use more onion powder)
- 1/8 tsp garlic powder see note
- 1/8 tsp onion powder see note
- ¼ tsp Dijon mustard omit for raw version
- 1/2 tsp scant sea salt
- 1/8 tsp freshly black pepper to taste
- 1 tsp raw agave nectar adjust to taste
- 1/2 cup water or non-dairy milk or more to thin as desired
Instructions
- Using a blender (I use Blendtec) or an immersion blender and deep cup or jar, puree all the ingredients until very smooth (it will take a couple of minutes). If you want to thin the dressing more, add water to your preferred consistency. This dressing will thicken some after refrigeration. You can thin it out by stirring in a few teaspoons of water, or keep it thick and use it as a dip for raw veggies. Makes about 1 ¼ cups.
Notes
Flavor Tip: I prefer a faint seasoning of garlic and onion in this dressing. I use just 1⁄8 teaspoon of the onion and garlic powders to lend a hint of flavor but not overwhelm the dressing. If you like more seasoning, feel free to use more onion powder (or extra chives), and more garlic powder (or even a tiny clove of garlic). Alternatively, you can omit both powders, if you prefer.
Savvy Subs and Adds: Try 2 tablespoons of fresh dill to replace some or all of the parsley.
3. Citrus Tahini Dressing
Citrus-Tahini Dressing
This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The flavors are kid friendly, and so it makes salad recipes a little more interesting for the little ones. Another one from my “Saucy and Dippy” chapter in LTEV!
Ingredients
- 3 tbsp freshly squeezed orange juice
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp tahini
- 1 tbsp apple cider vinegar or coconut vinegar
- 2 – 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice
- 1 1/2 – 2 tsp dijon mustard
- ½ – 1 tsp fresh ginger roughly chopped
- 1 very small clove garlic optional
- ½ sea salt
- Freshly ground black pepper
Instructions
- Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.
Notes
- Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.
- Healthy Salad Dressings Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.
4. Curried-Almond Dressing
This is the recipe for the KALE-SLAW that many of you already know and love. But this dressing is looking for some new greens partners, like romaine, spinach, and escarole!
Curried Almond Dressing (for kale-slaw)
This plant-powered dressing will definitely cling to your greens, and can easily be used as a dip as well. It is one of my favorites, with a very subtle curry flavor in a creamy, slightly sweet base. This is also the dressing for Kale-slaw with Curried Almond Dressing, a modern makeover of traditional coleslaw.
Servings 1 cup
Ingredients
- 1/2 cup raw almonds
- 2 1/2 tbsps apple cider vinegar
- 2 tbsps agave nectar or pure maple syrup
- 2/3 cup water or more to thin as needed; see note
- 1 very small clove garlic
- 1 tsp freshly grated ginger
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- Freshly ground black pepper optional
- 1/8 tsp (or more) curry powder or more to taste (see note)
Instructions
- Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note). Makes about 1 generous cup.
Notes
- Flavor Tip: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.
- Healthy Salad Dressings Serving Suggestions: If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer.
Kale-Slaw (see dressing recipe above) (recipe from “Let Them Eat Vegan”
I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!
Ingredients
- 1 small to medium-size apple cored and julienned (3⁄4 to 1 cup), tossed in 1tsp freshly squeezed lemon juice
- 2 1/2 – 3 cups julienned kale leaves cut/torn from stems and stems discarded (see note)
- 1 1/2 cups grated carrot
- 1 cup very thinly sliced or julienned fennel
- 1/4 cup cranberries or raisins
- 2/3 – 3/4 cup Creamy Curried Almond Dressing or more, if desired; recip follows
- 2 to 4 tbsps sliced or chopped raw almonds (optional)
- Extra salt and pepper to taste
Instructions
- Place the apple, vegetables, and cranberries in a bowl and toss. Add the dressing, starting with about 2⁄3 cup and adding more as desired, if you want a thicker coating of dressing. Toss to coat well, then let sit for 5 minutes or more to allow the kale leaves to soften slightly in the dressing. Serve, garnishing with a light sprinkling of almonds (if using( and extra salt and pepper, if desired. Makes 5 1/2 – 6 1/2 cups.
Notes
Notes:
Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for a few minutes before serving. Savvy Subs and Adds: – If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients. – If you aren’t sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel. – Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.
Kale salads can be quite versatile. Try another thick, creamy nut- or seed-based dressing, such as Citrus Tahini Dressing, Creamy Cumin-Spiced Dressing, or DJ’s Hummus Salad Dressing. The key is to coat the leaves nicely, and let the salad sit for a few minutes before serving. Savvy Subs and Adds: – If fennel isn’t your thing, substitute julienned jicama, thinly sliced celery (cut on a diagonal), or julienned red bell pepper, or some combination of these ingredients. – If you aren’t sure if you’ll like this much kale in the salad, try starting with 2 to 21⁄2 cups, making up the difference with extra grated carrot or fennel. – Other veggies you can consider adding include chopped or finely sliced cucumber, red bell pepper, cherry tomatoes, grated beet (“pretty in pink” salad, anyone?). Or try some zucchini ribbons: Use a vegetable peeler to make thick ribbons—these can be the base of a salad all on their own! And other dried fruit, such as apricots, goji berries, and raisins, can be interchanged with the cranberries, if you prefer.
5. “Magical” Oil-Free Vinaigrette
Full details and recipe here.
Bonus! Creamy House Dressing
I’m not counting this in the five, because the recipe isn’t posted (it’s from my Plant-Powered 15 ebook).
If you have the e-book, DO try this dressing!
It’s been getting crazy-yummy reviews. Literally, that’s what I’ve heard: “it’s crazy yummy, I’m licking the blender“.
Don’t forget there are 11 more healthy, oil-free salad dressings here.
Have you tried any/many of these healthy salad dressings? What are your favorites?
Have fun with the recipes! x Dreena
Judy says
great sauces and in addition I do not do fermented so none of them work for me.what would you replace vinegar with?
Dreena says
Hi Judy, if you can use lemon/lime juice, they can work in some of the recipes – there are always some flavor differences, of course, but citrus is acidic like vinegar.
Linda says
I just made the Moroccan Carrot Dip and it is AWESOME. I didn’t have too high of hopes for it, because most “Moroccan” recipes I try are underflavored (don’t know if that’s a word or not). I thinned it enough to use for a salad dressing and it still has tons of flavor. I also subbed fresh lemon, as we don’t eat vinegar, and it’s still spectacular. I can’t wait to use it on a salad. Looking forward to trying the other recipes. Thanks!
sarah says
OMG! These look so good! I’m definitely going to try it this week!
Noor says
These look amazing! Thank you so much for sharing it.
Wendy C. says
Hi,
I really wanted to try the applesauce. It will be my first time to make that if ever. If I successfully made the applesauce I will try to make the rest of the dressings.
emily Brown says
These look so good! I’m trying to eat healthy during my pregnancy and every lunch I have a salad, I’ve been mixing it up with different salad dressings! Its been bliss.
Dreena says
So happy you’re feeling inspired with these recipes, Emily. And congrats on your pregnancy!!
Jenny says
Hi,
Thanks for sharing this healthy salad dressings and sauces. I wanted to try “Magical” Oil-Free Vinaigrette, the recipe seems easy to do. Can’t wait,
Dreena says
Excellent, thanks Jenny – hope you enjoy!
Pongodhall says
It seems the votes are going In For citrus, me too!
Delicious.
Rohan Singh says
Hey, Good to see all 5 salad dressings, but I made 4th one my favourite (curried almonds dressing) and Oil free one is also fab. Now, I can get the most benefit during salad dressings.
Erin says
These look amazing! I’m so excited to start making my own dressings.
Natasha Nadel says
This citrus tahini dressing has become my every day, go to salad dressing!
Dreena says
So glad to hear that, Natasha – thanks!
Tash says
Hey! I was wondering with the carrot dip can you freeze it?? I want to make a bit and freeze into smaller portions…. because im lazy! Do you think it would work?
Dreena says
Worth a try, I’ve never frozen it, but should be okay! Might separate a touch when thawing, but a bit of whisking should do the trick!
Courtney says
I just made my second batch of the citrus Tahini and wow!! This is life changingly delicious! Thank you!
Heather says
Hi;
I agree with Courtney gosh is that Tahini Citrus dressing nice !! Just made it. Im looking forward to trying the others.
James says
Great Oil Free recipe!Thanks for sharing!
David says
Great recipes. Kids loved them, thanks for sharing!
nancy says
Hi there…
How long do these dressings keep?
Dreena says
Hi Nancy, the nut-based dressings keep about 4-5 days. The more acidic dressings, like the balsamic-applesauce one, that will keep about a week or two.
Anni says
What a fabulous collection. Thank you so much! I’ve been looking for some good, DIY homemade dressing recipes!
Stephanie says
Thank you for this …..I’m a beginner! I have just been diagnosed with gallstones. I have two choices take it out or change my eating habits. I will be trying these recipes this week. Your pics make everything look AMAZING!!!!!!!!!
Jessica says
My blender wasn’t quite strong enough to get the carrot dip smooth, but that didn’t stop me from saying, “thank you Jesus” aloud when I tasted it. Delicious.
Dreena says
Jessica, that made me literally “LOL”. Funny, thank you!
Jessica says
HA! I managed to PROPERLY follow the recipe this time (ie I put the liquids in first) and it’s wonderfully smooth. Its jar still says “Thank You Jesus Dip,” however.
Dreena says
Haha, that just made my day, Jessica. I shall rename the recipe. 😉
Teresa says
These recipes are just what I was looking for! I have tried all of them and my favorite one changes with my mood, so I can’t pick. I was looking for a way of slashing the oils in my vegan diet, and I have lost 15 lbs in the past 2 months by using these dressings. All veggies taste better, even for a butter/EVOO addict like me. I have since tried a bottled dressing and it tastes horrible. These are very easy to prepare and they compliment the veggies instead of covering the taste. Thank you so much!
Dreena says
thank you so much Teresa, that’s delightful to read. I also have fave dressings depending on my mood. 😀 Cheers!
Mary Jane says
The Citrus Tahini is INCREDIBLE!
Stop reading and make this dressing now. Seriously.
Similar to the Creamy Ginger dressings served with the salads at a Hibachi grill.
Excellent! Can’t wait to try the rest!
John says
I must be missing something. I don’t see how you get 2/3 cup from the ingredient list for the Citrus Tahini dressing. I just made it and got barely a quarter cup. Help? It tastes amazing by the way!
Alexa says
Raw-nch looks yum, but I’m allergic to sesame seeds. You recommend skipping tahini, or replacing it with something else (like peanut or almond butter)?
“Hummus” with peanut butter works well, but I’m not sure what to do with tahini in more liquid things- skip, or replace? With what?
Nearby shop has unsweeted almond butter, this has similar texture. And is damn lovely.
Btw, instead of PB&J try almond butter&fresh kiwi or nectarine! Yuuuuum.
Roxy D says
These recipes are a wonderful assortment and easy for the beginner like me. I have been eating my kale and avacado salads with the bottled dressings until I can do it no more. Husband and I are avid shoppers for new grocery items where we just procured our first large bottle of Tahini. We only use local made maple syrup and find many of these recipes fit well into the lifestyle we are growing used to. It would be great to see the house dressing it at all possible. Your photos make everything look fresh and yummy.
Dreena says
Thanks Roxy, glad these appeal to you. Once you start making homemade dressings, it’s *really* hard to go back to store-bought – flavor is so much different (and ingredients far healthier)!
Mary Jane says
Agree fully! I didn’t even know what I was missing, but now that I do, I won’t be able to go back.
The flavor is incredible and I like knowing exactly what into each dressing.
THANK YOU!
Amanda says
ooh finding this website feels like stepping into dressing & dip heaven! & to say that I cannot wait to get started on these recipes would be an understatement – your a lifesaver I have a very hard time trying to eat veggies & have been trying to find SOMETHING to help me to “get them down”!I am SO hooked on salt & now I can’t even season them with that! – sigh – especially now that I am trying to start following Dr Fuhmans teachings [to try & get my high blood pressure down – between 180’s – 220 most of the time – scary ] I can not thank you enough for these delish’ looking & sounding recipes, heaps of hug’s
Kelli says
Thanks so much for sharing these! The Creamy House Dressing from PP15 is a staple around here, and we can’t wait to try these new ones, too. My daughter is eyeing the Raw-nch, so I guess we’ll start there! 🙂
Tami @Nutmeg Notebook says
Oh my goodness these all look so good I don’t know which one to try first! When I first started eating a plant based diet I had no idea that salad dressing could be tasty without oil but I have since learned other wise.
I am delighted to have found your blog and all the wonderful healthy recipes.
Emily says
How long will these dressings keep?
Terri says
I don’t see anyone asking about calories, but could you give me an approximation of how many calories/fat in a serving (2 T). I like to use a fair amount of dressing but not if it’s really high in fat or calories. Thank you!
Dreena says
Hi Terri, I don’t compute the nutritional analysis for my recipes. Mostly because I try to focus on eating whole foods and with that not reduce it to grams of fat, number of calories, etc. i understand that this info might be important to you, though. There are some programs you can use to input the ingredients and calculate the info you are looking for – one is nutritiondata.self.com
Hope that helps! -D.
Robin says
Well, you had me at Curried Almond, which is already a fave in my house, as are many other wonderful recipes from LTEV… Now we love the Citrus Tahini, and the rockin Magical Vinaigrette… And, may I add that the Green Goddess from PP15 is wonderful at this time of year with fresh basil, parsley and rosemary from the garden – we were scooping it up last night with fresh zucchini rounds from our local CSA… Yum. Who can resist veggies when they’re being bossed by these delicious and healthful dressings/dips? Thank you, Dreena! Oh, and one PS… We double (or triple) all of these when we make them because they’re wonderful to grab and go for lunch all week!
Natalie says
Wow! All of these look awesome! I think I just found my favourite new website!
Natalie Bowman says
Your oil-free vinaigrette is my absolute favorite. I make it at least twice a month! The almond curry dressing is also amazing. Thank you so much for sharing these healthy options!
Laurie says
My family has gone crazy for the Creamy Curried Almond Dressing and we use it on salads, rice and veggie bowls, pasta and for dipping raw veggies or hunks of bread! You are a dippy genius!! 🙂
Sandi says
I am new to this way of eating and am thrilled to et this variety of dressings. Thanks so much for your generosity. I so appreciate it. Do have your Let Them Eat Vegan book and loving it.
Alisa says
Amazing recipes Dreena! Just pinned them all – Moroccan Carrot Dip is actually one I was working on!
Elizabeth says
Thank you for such a beautiful post. How wonderful of you to share these lovely dressings. Added a few to my recipe file and will have fun experimenting with them.
Peace and Raw Health,
Elizabeth
Rebecca Stucki says
I will make these some day, really I will, but I have been stuck for three years on your Back-to-Basics Balsamic Vinaigrette from ED&BV – THE most delicious dressing I’ve ever had! But I guess I should branch out….
Dreena says
awww! That’s super to hear Rebecca, nothing wrong with knowing what you love. 🙂 (You might just find a new love with one or two of these though!)
Marty says
Thank you! I can’t wait to try these!
Lisa says
Love you, Dreena! These will get me out of my same salad rut.
Jane Plass says
The citrus tahini and curried almond dressings are regulars for me. So good!
Dreena says
So nice to hear that, thanks Jane!
Kelly says
Do you have any dressing recipes that aren’t so high in salicylates or phytates?
Dreena says
Kelly, I’m not sure if this is a serious question…
Dee says
It’s serious; hope this helps.
PHYTATE FOLLIES: TIES THAT BIND
Phytates found in beans, grains and other seeds are anti-nutrients that block proper absorption of iron, zinc, calcium and other minerals. They are a leading cause of poor growth, anemia, immune system incompetence and other health woes in Third World countries where plant-based diets are the norm, and are increasingly a problem in First World countries where plant-based and vegan diets are widely considered chic and healthy.
http://www.westonaprice.org/food-features/plants-bite-back
…People with salicylate intolerance, however, are unable to handle more than a certain amount of salicylates at a time. The amount varies from person to person. Salicylates also have a cumulative effect in the body and build up over time. Thus some people may feel great when they first start a raw vegan diet with lots of juicing, only to later develop salicylate intolerance.
…Fruits high in salicylates include all dried fruits and most berries, including the blueberries we’re all told to eat because they are a “superfood.” Cherries, oranges, pineapples, plums, grapes, peaches, nectarines, watermelon, cantaloupe, grapefruit and most varieties of apples pose problems for salicylate sufferers. Indeed the only fruits low in salicylates are banana, lime, pear, golden delicious apples and papayas. Vegetables high in salicylates include cooked tomatoes, chili peppers, water chestnut, alfalfa sprouts, broccoli, cucumber, eggplant, spinach, sweet potato and zucchini. Moderate levels are found in asparagus, beets, carrots, potatoes and mushrooms.
Beth says
Yay! I am trying to do more oil-free and these ideas are all wonderful for dressings — loving the oil-free options : )
Dreena says
Terrific! These have full-bodied flavors, think you’ll love them! Looks like you had a great time at Summerfest – I did a couple of talks there last year, missed all the energy this year!
Martha says
THANK YOU!!!!!
Ricki says
I also have learned to make my own dressings and haven’t had a bottled on in years! I love the look and sound of every one of these recipes, Dreena!
Kristina says
I began making my own dressings years ago, and have not looked back since! it is very easy to whisk up a dressing in a large bowl, then add the greens and everything else to it. I will definitely be trying some of these, they all sound fantastic!
Dreena says
Thanks so much Kristina – and yes, like night and day the difference between homemade and storebought, truly no comparison.
Emma says
Great selection Dreena. You’re so right too on the nutrient-comparison between unhealthy traditional sauces and dressings and your vegan versions packed with good stuff!
I actually made a variation on your kale salad with curried almond dressing just a couple of days ago, using dates instead of maple, and it was phenomenal. I’ve been dipping carrot sticks into the leftovers 🙂
I’m especially looking forward to trying the citrus-tahini dressing.
Dreena says
ooooh! I love the sound of that switch-up Emma, probably made the dressing thicker too – thanks for sharing that, and also thx for the cheer. 🙂
Basya says
I just made the citrus-tahini dressing with dates instead of the sweetener.
I doubt it changed the taste very much — this was delicious. As in … licking the blender delicious. As in … going to the fridge and taking spoonfuls delicious.
And I don’t like tahini or anything with much tahini in it. Or sesame anything (even halva).
Or should I say, I didn’t like tahini or anything with much tahini in it 🙂
Remarkably good.
I don’t know if because of the dates or if it is anyway really thick, but this came out with the consistency of a spread, not a dressing or even a dip. Had to add water.
Also, as someone posted above, it made much less than 2/3 cup. Didn’t measure, but less than 1/2 cup. Could we have done something wrong?
THANK YOU!!!
Dreena says
Glad you loved it, Basya! Yes, the dates would have definitely made the dressing thicker. If you make it that way next time, add a little more water to thin it out. And, yes, that yield was off – now adjusted. Thanks.
Basya says
I just made the citrus-tahini dressing with dates instead of the sweetener.
I doubt it changed the taste very much — this was delicious. As in … licking the blender delicious. As in … going to the fridge and taking spoonfuls delicious.
And I don’t like tahini or anything with much tahini in it. Or sesame anything (even halva).
Or should I say, I didn’t like tahini or anything with much tahini in it 🙂
Remarkably good.
I don’t know if because of the dates or if it is anyway really thick, but this came out with the consistency of a spread, not a dressing or even a dip. Had to add water.
Also, as someone posted above, it made much less than 2/3 cup. Didn’t measure, but less than 1/2 cup. Could we have done something wrong? ( I did make it without the oil.
The moroccan carrot dip is also very delicious.
THANK YOU!!!
Jacqueline Fisch says
What a great parting gift – especially love the oil-free inspiration! Have a great vacay! XO
Cancan says
My kids are loving the chia banana muffins from Let them eat Vegan. I had to make the second batch within few days. I have three kids and pack lunches for camp. Great healthy lunch for them and a treat for my tea time.
Dreena says
Really pleased to hear that Canca… thanks so much for sharing. 🙂 They are def great for school/camps, etc, b/c no allergenic ingredients like nuts. thx again!