Tahini-Yogurt Sauce

tahini dressing

This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables.

Makes: about 1 cup

  • 1/2 cup plain almond or coconut yogurt
  • 1/4 cup tahini
  • 1 teaspoon grainy mustard
  • 1 tablespoon lemon juice, or more, to taste
  • 1 tablespoon minced fresh chives or scallion
  • 1 teaspoon horseradish, optional

Combine all the ingredients in a small bowl and whisk together until smooth.

Transfer any unused portion to a tightly lidded container, where it will keep in the refrigerator for up to a week.

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Vegan recipes by VegKitchen