Need help making this 100% raw… but I loved it before when it wasn’t and I want to make it again.
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Recipe Directions

(Ran across this dressing in a store… it was on sale… tasted it… and it was the BEST dressing I’ve ever had in my life… so I searched the ingredients and found a recipe for it on a website. The dressing was a pale imitation but still really good. I imagine a purely raw version would be even better tasting. The brand name of the original dressing is “Annie’s Naturals.”)
1. Blend the garlic and water first. (So that you don’t have chunks of garlic in there.) 2. Add in all but the last 3 ingredients, blend. (Tip: tahini is very sticky, so I usually do the oil right before, as it helps it slide out of the measuring cup.) 3. Add in the last 3 ingredients, blend.
I find that if you blend the sesame seeds beforehand, it gives a more cheesy sort of flavor.

Mewmewmint's Thoughts

Need help making this 100% raw… but I loved it before when it wasn’t and I want to make it again.

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Use only a pinch of salt, don't use 1Tbsp of salt here:
"1� tablespoons nama shoyu (not raw) or celtic sea salt"
"See the updated recipe here": http://www.therawtarian.com/recipes/3677-sesame-tahini-dressing
The sesame seeds can be used instead of tahini - only if you're using a high speed blender! If your blender is not a vitamix, then you should purchase tahini from the store.

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Also the raw tahini recipe... didn't really look like raw tahini... it looked like baby puke... :P Think I might try blending the sesame seeds before putting them in the water.

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I just tried Winona's recipe... TOO MUCH SALT!! I used celtic sea salt... what I got was waaaaaay too salty.

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Karuna - glad you liked it! The sesame tahini dressing is a staple in my house. Thinning it with water is a great idea, as it's a fairly thick dressing. It's fantastic on carrots, raw sandwiches, avocados, and salads.

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If the Xantham gum is just there to make it thicker, a raw sub would be Irish Moss - it will thicken up your dressing just fine! It is healthier too.

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Oh, one other thing - I thinned it out with water so that it will pour.

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Winona, that's the most delicious salad dressing I have ever tasted. I made a couple of adjustments based on what I had in my kitchen - no nama shoyu (just celtic sea salt), no honey (added dates), no organic peanut butter (added a handful of soaked almonds and a few cashews....wow, wow, wow... I am taking it to a family pot luck tonight. I know it will be a great hit. Thanks very much.

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the other recipe sounds good, thanks.

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Instead of Soy Sauce and Xantham gum, just put in about 2 TBSP of Miso paste - i know it's not raw, but it's closer to raw then those 2 ingredients. I use Chick Pea Miso...

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Sesame Tahini Dressing
Makes 1 cup
This creamy tahini dressing with parsley and chives has a silky, tart texture that’s delicious on salads or dehydrated bread sandwiches. The dressing tastes exactly like Annie Naturals brand Goddess dressing.
Ingredients
* 3½ tablespoons cold pressed olive oil
* 3 tablespoons tahini
* 1½ tablespoons nama shoyu (not raw) or celtic sea salt
* 1 tablespoon ginger
* 1 tablespoon raw honey (or agave or date syrup)
* 2½ tablespoons lemon juice
* 1 tablespoon apple cider vinegar
* 1 teaspoon raw, organic peanut butter (or almond butter)
* 1 clove garlic, diced
* 1 pinch salt and pepper
* 1 teaspoon fresh parsley, chopped
* 1 teaspoon fresh chives or green onions, chopped
* 1 teaspoon unhulled sesame seeds
Preparation
Blend all ingredients in a high speed blender or food processor. Alternately, place all ingredients in a container and shake vigorously until blended. Serve on salad or veggies.

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for some reason I can't find the sesame tahini dressing.. can you post it here?
also.. if you use the sauce in krissy's kale chip recipe as a dressing it's very goddess like.. that's my fave dressing too

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http://www.therawtarian.com/recipes/3677-sesame-tahini-dressing
Mewmewmint - I posted my raw version of Annie's goddess dressing at the link above. It tastes exactly like the store bought dressing!

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i tried it with all lemon juice... tasted awful... there is no nama shoyu....
i guess i will try adding the water in last then, and just increasing it a bit at a time... but wouldn't the oil still separate?

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This is an easy one--leave out the xantham gum, add a little less water and check the consistency. Use Apple cider vinegar for the raw vinegar or all lemon juice, you can sub miso for the nama shoyu if you want and use flax oil--between that and the tahini this will be a thick dressing.

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oh, that's fine then... it's such a tiny amount used that i'm sure it's doing no harm

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xanthan gum helps things stick together. it also makes things taste fattier.
it is made from bacteria and sugar. so not really raw i suppose. i have used it in baking in the past with gluten-free recipes.
more info: http://www.wisegeek.com/what-is-xanthan-gum.htm

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