Okay, clearly I am on a dressing kick. Here is the 3rd raw vegan Asian dressing I mentioned in the previous post. I am on a quest lately to make up for the lack of raw vegan Asian dressing recipes out there. As if you couldn’t tell from my previous raw vegan miso ginger dressing and raw vegan Japanese onion dressing posts. I am also currently drowning in receipts due to preparing taxes. My profession as a makeup artist allows me to right off a lot of my expenses. However, it’s a blessing and a curse in some ways, since I am buried in mountains upon mountains of receipts every year. Combined with my husband, who is also a makeup artist… pure madness! I think you get the idea.
Anywhoo. . .This raw vegan Asian tahini dressing is based on a popular Japanese tahini dressing flavor. The original recipe uses mayonnaise but this raw vegan version will replace it with a much healthier ingredient, sunflower seeds. Sunflower seeds are loaded with vitamin E and magnesium. The sesame seeds in it are packed with calcium, magnesium, vitamin E and antioxidants. A perfect compliment for a nutritionally dense salad.
Let’s get right into making this incredibly easy recipe. First off, soak the sesame and sunflower seeds for 8 hours. After soaking, rinse and drain well. Then dump all the ingredients into the blender and blend away until smooth! Ta-dah! You have dressing! Easy peesy?
Pour it generously over your salad! It has a bright and fresh flavor with a nice tanginess at the end. Rotate this dressing with my 2 other Asian dressings and your Asian salad days are covered. Because, you know, everyone should have more Asian salad days. Enjoy!
- 3 Tablespoons sesame seeds
- 3 Tablespoons sunflower seeds
- 3 Tablespoons coconut vinegar
- 2½ Tablespoons tamari
- 2½ Tablespoons maple syrup
- 1 Tablespoon toasted sesame oil
- ¼ cup water
- A pinch of salt
- Soak the sesame seeds and sunflower seeds for 8 hours. Drain and rinse well.
- Place all ingredients in a high speed blender and blend until smooth. Avoid running the blended too long as it will heat up the dressing.
- Store in an air-tight container. Keeps for 3 day in the refrigerator.
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