Here’s an easy and quick oil-free vegan salad dressing with tahini and chickpeas that effortlessly makes your meals complete. It gives this on-spot freshness and richness to your abundant or simple salads. You just need a blender and 10 minutes of your time!
As this vegan salad dressing so well demonstrates, you don’t need oils to go with your Buddha bowls or simple salad with steamed veggies. Instead you can use nut and seed butters for richness and good fats, legumes for thickness, herbs and spices for flavour and water to thin it out. It’s as simple as that!
I never consume store bought salad dressings because they are full of salt, refined oils, sugars, artificial sweeteners, low-quality vinegars and all sorts of other ingredients that I cannot even pronounce. All things considered, they are better left alone.
By the way, this vegan salad dressing suits almost all dietary restrictions as it’s:
- Oil free
- Gluten free
- Sugar free
- Candida diet friendly
- Peanut free
- Nut free
- Grain free
- Paleo vegan
- Soy free
- Dairy free
Other excellent qualities of this vegan salad dressing include:
- All natural, made from scratch
- Whole food ingredients only
- Low glycemic
- So easy and quick to make
Furthermore, this vegan salad dressing recipe is perfect for batch cooking – if you have a big family, make a double of this recipe and store in fridge in properly sealed containers or mason jars. However, I don’t recommend making any foods for more than 3-4 days ahead as moulds can develop really fast. It’d always be the best to eat freshly made food or alternatively cool and freeze any leftovers. The latter being said, consider making half of this recipe, if you’re going to eat the dressing by yourself. Unless of course your portions are big!