This delicious classic Goddess-style dressing makes the perfect complement to a mixed salad, including one with deep greens since its slightly sweet lemony flavor helps counteract their bitterness. Also works as a very tasty veggie dip served with crudités or raw veggies, such as celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower and asparagus spears.
1/2 cup raw tahini (sesame seed butter)
½ cup raw apple cider vinegar
1 tbsp. fresh lemon juice
3 cloves raw garlic
2 tbsp. nama shoyu
2 tbsp. water
1 Medjool date, chopped
3 tbsp. first cold-pressed olive oil
Sea salt to taste
2 tsp. fresh parsley, chopped finely
Combine all ingredients other than the parsley in a blender or food processor and blend.
Add parsley and pulse until blended and finely chopped.
Dips will tend to be thicker, while dressings are usually thinner, so add a bit more water if necessary to thin to the right consistency for your intended purpose.
Serve fresh, or refrigerate to store.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today! Also, Raw From The Garden's featured living food chef and recipe book author Chef Alice Dee is now available for interviews, book signings, talks and weekend workshops this year on the Raw Vegan Diet and Cuisine. She also offers a vegan restaurant consulting service and mentors those interested in the raw vegan diet. Contact Alice here to make a booking.