Tahini Goddess Salad Dressing

From: sherlockandwatson

On Jul 21, 2008

This stuff is fantastic! I followed the ingredients and directions exactly and it was wonderful! Bye-bye Annie. Hello Kathy228!

From: vegan bunny

On Jul 20, 2008

It was good. But - I did not have the exact ingredients to replicate. I used 1/2c olive oil, 1/2c tahani, 1/4c apple cider vinegar, 1/2c water, 5 scallions, 1T lime juice, 4 garlic cloves, 3T 'chinese marinade', 1/2 T tamari, 2t black sesame powder, 1/2t salt, 1/2t pepper, a few T nutritional yeast powder. It is a bit too sesame-y, and a bit too garlicy. I will reduce both next time and increase vinegar and nutritional yeast powder.

From: Cookgirl

On Feb 3, 2005

With a bottle of store bought Annie's Goddess Dressing by my side in the kitchen as reference, I mixed and adjusted this copycat recipe until I got it just right. My husband and I both agreed that this dressing is better than the original. You can thin it down with water if you like a more pourable salad dressing or keep thicker and use as a dip for vegetables and chips. I added one heaping tablespoon of chopped fresh parsley. (Parsley is one of the ingredients in original Annie's that is missing from this recipe.) I also made two versions: one using the two different sesame oils above and the next batch using olive oil. I use the best quality oils I can find. If you want to tone down the pronounced sesame taste a few notches use olive oil. However, we liked both versions equally. The salad dressing is best made several hours in advance to allow the ingredients to work their magic. One more thing, I was out of my homemade tahini so I used an organic brand made by the Maranatha Natural Foods' Company in Oregon. It is a roasted tahini which eliminated the need to toast the sesame seeds as indicated in the recipe. You've made friends of mine and coworkers of husband's very happy to have found this jewel of a recipe. Thank you for sharing it with 'Zaar.

From: Domesticated Drea

On Jul 29, 2007

Like another poster, I did find this recipe to have a little to much onion-bite. I am usually an onion lover, so that was a surprise, but I think that I will probably try the recipe again and only use 3 green onions, only using the light green and dark green parts.