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Dill tahini sauce
spices, ginger, baking, cooking
rosefox wrote in downwithdairy
Dill tahini sauce:

15 oz. tahini
15 oz. water
Juice of half a lemon
.25 tsp salt
At least eight sprigs dill and more if you like

Put all of the above in your blender. Whir until fully blended and emulsified. Store in fridge; the longer you let it sit, the more the dill flavor will come through. Makes about 4 cups.

I think I ignored non-dairy creamy sauces for a long time because I thought they would taste "weird" or "fake". I can't believe it took me so long to discover things like tahini that aren't fake dairy but just happen to be creamy yet dairy-free. And it's so easy to make!

(crossposted to vegancooking)

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