Posts Tagged salad dressing

Tahini Goddess Dressing

The other day, I was flipping through one of my favorite cookbooks – Jam it, Pickle it, Cure it – as I was desperate for some dinner inspiration. As I was perusing the book, I happened upon an entry entitled “Tahini Goddess Dressing“. I don’t know why I’d never noticed the recipe before (I’ve flipped through the book plenty of times) but there it was, staring me in the face: a recipe for my all time favorite salad dressing. Amazing!

You see, I’ve been living on Trader Joe’s brand Goddess Dressing for YEARS. I don’t even remember when I discovered the stuff, but its been a pantry staple in my household for ages. Its vegan, inexpensive, and like no other salad dressing I’ve ever eaten. (Annie’s also makes a version of the dressing, which I also love, but the TJ’s brand is cheaper.)

So, why then, had it never occurred to me to make my own goddess dressing?

I have no idea.

I’d simply been content to buy it all these years, and never thought to make my own. But all of the sudden, it was as plain as day, staring up at me from the pages of the book. After a quick scan of the recipe and ingredient list, I was floored. Not only was the dressing remarkably easy to make, but alas, I had every single ingredient on hand. If that’s not fate, I don’t know what is.

I quickly set about making my all time favorite dressing, and then promptly devoured the dressing over a lovely arugula salad. The homemade version didn’t taste exactly like the bottled dressing, but the flavors were strikingly similar. The homemade dressing was bright and tangy, and surprisingly creamy for not having an ounce of anything remotely related to cream (that’s the magic of tahini!). Really, it just tasted like a fresh (and less processed) version of the bottled dressing. And that, my friends, is a very good thing.

So, here is my take on the best salad dressing in the whole wide world. I hope you find as much joy in it as I did!

Tahini Goddess Dressing
(Adapted from Jam it, Pickle it, Cure it)

2 cloves garlic, minced finely
1 teaspoon kosher salt
1/2 cup sesame tahini
4 teaspoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons honey
1/3 cup of water (possibly more)
2 tsp very finely chopped fresh parsley

The original instructions say to grind the garlic & salt in a mortar and pestle (until they form a paste) and then add in all the other ingredients except the water into the mortar and pestle until just combined. My mortar and pestle is quite small, so I opted to use the food processor for this recipe.

Using a food processor or blender, blend garlic, salt, tahini, soy sauce, vinegar and honey together. Blend until a smooth puree forms. Once smooth, remove from food processor and stir in chopped parsley. Taste, and adjust seasonings if necessary (I added in a bit more soy sauce). Add water in teaspoon, by teaspoon until the dressing reaches desired consistency.

Store in an airtight container or jar in the fridge for up to a week. (Note: I noticed that the dressing tends to thicken after refrigeration, so I add a bit more water before using it.)