Creamy Italian Preserved Lemon Tahini Dressing
Servings: 4 servings
Calories:
This creamy Italian preserved lemon tahini dressing is bright, tangy, and packed with fresh herbs. Oil-free and dairy-free, it's perfect for salads, grain bowls, roasted vegetables, and more.
Print Recipe
Equipment
- High speed Blender
Ingredients
- 1 tablespoon tahini
- 2 tablespoons fresh lemon juice or balsamic lemon vinegar
- 2 tablespoons white balsamic or white wine vinegar
- 1 tablespoon preserved lemon or 1 teaspoon lemon zest if not using preserved lemons
- 2 teaspoons white miso
- 1 teaspoon nutritional yeast
- ½ teaspoon onion powder
- ¼ teaspoon fennel seed optional
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt only if needed (taste first because the preserved lemons and miso already provide salt)
- ¼ teaspoon freshly ground black pepper
- ¼–⅓ cup cold water as needed
- 2 tablespoons fresh Italian parsley optional
- 1 tablespoon fresh basil leaves optional
Instructions
- Add the tahini, lemon juice, preserved lemon (or zest), nutritional yeast, white miso, white balsamic, garlic, onion powder, fennel seed if using, and black pepper to a blender.
- Blend until smooth.
- With the blender running, slowly add the water until the dressing reaches a silky, pourable consistency. For salads, I would aim for the texture of heavy cream.
- If using, stir in finely chopped fresh flat leaf parsley and fresh basil (or 1/2 teaspoon of dried parsely and 1/2 teaspoon dried basil)
- Taste and adjust: More lemon juice for brightness. More preserved lemon for deeper citrus flavor. A little more white balsamic if you'd like slightly more sweetness.
- Salt only if needed.
- Chill for 15–30 minutes before serving to allow the flavors to meld.
