Lemon Tahini Dressing brings the brightness of citrus and the magic of umami to salads, roasted vegetables, and baked potatoes. You may be tempted to eat it by the spoonful. This creamy dressing is a dairy-free, climate-friendly alternative to ranch or blue cheese dressing.

Save money by using the lemon zest instead of an extra lemon.

Lemon Tahini Dressing Tangy, creamy, and savory, this dressing works well on salads, roasted vegetables, and baked potatoes. Makes just under 2 cups of dressing or 14 servings. Prep Time10 minutes Ingredients 1/2cup olive oil 1/4cup tahini 1/4cup shoyuor other soy sauce, gluten-free if needed 2medium lemonsjuice and zest 1small garlic clove 1/4cup green onion 1/4cup water Instructions Put all ingredients in a blender and blend at high speed until smooth, about 30 seconds. Taste and adjust seasonings. Your dressing is ready to go! It keeps at room temperature for four hours and refrigerated for five days. Recipe Notes If you can't get organic lemons, use 1/3 cup lemon juice instead.Because this is a homemade dressing made with fresh vegetables, it doesn't last as long as bottled dressing. But that freshness brings flavor!Tahini, aka sesame-seed butter, is a key ingredient for hummus. Find it near the peanut butter at most grocery stores or any Mediterranean market.Thanks to Arthur Gordon, the original owner and chef of the Irregardless Café, for the inspiration and many, many wonderful meals.