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Tahini sauce on (almost) everything!

Sometimes I go overboard.


For instance, this is my current peanut butter collection. Maybe a smidge overboard?

And when I discovered how amazing Love and Lemons Vegan Soft Pretzels were, I made a double batch: one with salt, one with cinnamon sugar.




Actually, in this scenario, I wasn’t going overboard at all. We could’ve eaten a triple batch of these babies.

This tahini sauce is just another example. I’m putting it on everything. Everything.


I initially made it as a drizzle for roasted potatoes. Angels were singing.

But then I ate it as a dressing on salad. Fabulous.

And then I dipped raw veggies in it and ate more cucumbers in one sitting than is probably good for normal consumption.

And then I ate it off a spoon.



It’s possible that I went overboard with the tahini sauce.

The only thing I might eat more of this summer are Popsicles.



But I don’t think you can ever go overboard on Popsicles.

P.S. Although apparently J Man disagrees with me because he appears to be in pain over the fact that I’m making him eat a Popsicle…)

P.P.S. You know what would be awesome dipped in tahini sauce? Vegan soft pretzels!

P.P.P.S. You know what would be awful dipped in tahini sauce? Popsicles.

Tahini Sauce on (almost) everything!


1/2 cup tahini
1 TBS apple cider vinegar
1 TBS lemon juice
2 TBS nutritional yeast
2 TBS Bragg’s liquid aminos
1/2 tsp minced garlic
1/4 cup water


Blend all ingredients in a high speed blender. Add more water if necessary for a thinner consistency.


4 responses »

  1. Man I love peanut butter

  2. Your cutting board prompts this question: What do you use to roll out pie crust? I’ve tried everything from the counter top to my mom’s hard plastic mat to even trying a stretched cloth surface. Every time my dough seems to stick at just the critical moment. What do you recommend? I use a wooden rolling pin if that makes a difference.

    • Honestly, I feel like it’s plenty of flour on the board and the pin. I usually use a wooden cutting board and a wooden pin myself. All the flour might make the crust tougher than without it, but it’s worth it to me…


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