Creamy, Dreamy Vegan Dressings

May 24, 2019

The heat is here already in Texas. That means salads brimming with fresh local produce show up on our table every day. While a vinaigrette dressing is always delicious, there are times something rich and creamy is in order. Here are two of my recent go-to recipes.

Tahini Ranch Dressing

When I saw the words “tahini ranch,” I was intrigued and put the recipe to test that same evening. Here is the version I ended up with after a few tests, as well as a link to the original.

  • 1 cup smooth tahini (I’m loving this one from Artisana right now, raw and organic)
  • ½ cup lemon or lime juice (lime is my favorite)
  • 2 tablespoons apple cider vinegar
  • ½ cup water (you will need more to thin if you don’t serve immediately)
  • 1 spring green onion, chopped
  • 2-3 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup finely chopped dill, chives and parsley (or 1 heaping tablespoon of each, dried)

Place all ingredients in a high speed blender and enjoy on your next salad!

Adapted from NYT Cooking

Green Goddess Dressing

This gorgeous dressing just needs some fresh, chopped romaine and tomato wedges — or feel free to experiment with your own raw veggie base.

  • 1 cup fresh parsley stems and leaves (I prefer the flat-leafed Italian)
  • 1 cup packed fresh watercress or spinach leaves, stemmed
  • 2 tablespoons tarragon leaves, rinsed (dried tarragon works equally well)
  • 3 tablespoons minced chives
  • 1 shallot or 2 green onions
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon apple cider vinegar or white balsamic vinegar
  • ½ cup sunflower oil or mild olive oil
  • ½ cup vegan mayo (I like Just Mayo )
  • Salt and pepper to taste

Place all ingredients in a high speed blender and thin with water to achieve the desired consistency. Enjoy!

Adapted from NYT Cooking


Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

A Farmer’s Market Salad

By Lauren | March 16, 2019

When tender stems of baby broccoli, French breakfast radishes, and gorgeous Russian kale made their appearance last week at the Farmer’s Market, I saw the makings of a perfect spring salad. A big thank you to River Bottom Farms for their commitment to sustainable, organic produce. With ingredients that are this fresh and delicious, all…

Chard Packets

By Lauren | May 10, 2019

Honestly, I don’t know which came first. I LOVE this recipe. I adore the creator’s photography. I am amused by their name — KrautKopf (cabbage head). And I was pleasantly surprised to find this couple lives in Berlin. So, let’s talk about these adorable bundles of goodness I can’t wait to share with you. I…

A Tale of Two Sauces

By Lauren | August 3, 2019

I am a huge sauce fan, much to my husband’s indifference. Like many passionate cooks, I believe sauce elevates an everyday, simple meal to special status. When perfect seasonal produce is plentiful, I am drawn to create simple meals of grilled veggies, changing things up with a variety of sauces. I don’t mind eating zucchini…

Posted in ,

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.