I am still getting emails from people who love this recipe that I shared in my last email newsletter so I thought I better get it into more hands and blog it.
Cayenne Tahini Dressing
By Kristen Suzanne of KristensRaw.com
Yield 1 cup
I love this dressing so much. During the month of December, I made it so many times that it probably graced about 22+ salads in that time. It’s so simple, delicious, and creamy. Don’t let the “cayenne” in the title discourage you from making it, as you can adjust that amount to suit your taste. This recipe is great on fresh, crisp romaine salads and as a dip for veggies. I crave its deliciousness and can’t seem to get enough! It’s a recipe from my book and ebook, Kristen Suzanne’s EASY Raw Vegan Salads & Dressings.
1/4 – 1/2 cup water or raw olive oil (I usually use 1/2 cup water)
1/2 cup raw tahini
3 tablespoons fresh lemon juice or lime juice
1/4 – 1/2 teaspoon cayenne pepper (I usually use 1/2 tsp)
1/4 – 1/2 teaspoon Himalayan crystal salt (I usually use 1/2 tsp)
Blend all of the ingredients until smooth, adding more water as needed (or you can use a mixture of water and oil if you’re aiming for an extra creamy, rich dressing).
~ I love how organic romaine lettuce beautifully holds up to this dressing.
~ Perfect for jazzing up any raw organic veggies like carrots, celery, red bell peppers, cucumbers, zucchini… the list goes on and on.
~ For cooked foodies out there… dip sprouted bread or toast into it!
~ Have fun and make it different each time. Add a handful of organic basil, and then the next time try a handful of organic cilantro, or try a handful of organic parsley. They’re all delicious!