This is good on salads, steamed veg, on grains, even as a dip. The dressing is fairly thick, and if you want it to be more pourable, thin it out with water or vegetable stock. You can use both tahini and nut butter, or all of one, depending on what you have on hand, and your personal preference. I, for one, like sesame seeds, but am not really keen on tahini, for some reason, so I tend to use only a tablespoon of tahini and the rest of nut butter.
4 T tahini
6 t nut butter–almond, peanut, walnut, sunflower seed…
2 – 3 t peeled, minced fresh ginger
1 – 2 cloves garlic, minced
3 – 4 T lemon juice, or vinegar
1 T miso; or 1 T hoisin sauce; or 1 t soy sauce; or 1/4 – 1/2 t salt
4 T nutritional yeast
1 – 2 T fresh chopped herb, optional (cilantro or dill are really good)
(fresh) ground black pepper, to taste
water or vegetable stock, as needed
1. If possible, try and have the tahini and/or nut butter at room temperature, for ease of blending, but don’t worry if they’re not. Combine all the ingredients except the water in a blender or food processor and whizz until it is smooth. If using a blender you may need to add some of the water to get the mixture going.
2. Add water or stock incrementally to get the consistency you want, if so desired.