Vegan Lemon Herb Tahini Sauce (Cava Copycat)
This copycat vegan version of cava lemon herb tahini dressing is made with just 6 ingredients and adds savory flavor to any lentils, chicken, falafel, or blend of greens you'd like!
Servings: 1 cup
Ingredients
- ½ Cup tahini
- ¼ Cup lemon juice 1 fresh lemon
- 3-4 Tablespoons fresh herbs ex. rosemary, oregano, thyme; alt. ¼ Cup cilantro
- ¼ Cup warm water
- 1-2 cloves garlic
- ½ teaspoon sea salt
Instructions
- Pull your fresh herbs off the stems, then pulse the herb blend & cilantro (if using), garlic, and sea salt together in 3-second bursts for 30 seconds, until all the herbs are mostly pulverized.
- Add the lemon juice and blend everything on low for 15 more seconds.
- Pour in the water & tahini, and blend together until well-combined and fluffy, about 30 seconds to 1 minute.
- The mixture should be well-whipped & chopped after a full minute, so taste it and add up to 1 tablespoon more water & extra salt (to balance it out if the tahini sauce is too bitter).
Notes
Whipping the Sauce: it's important to whip the tahini lemon sauce near the end, because otherwise it may not blend all the ingredients together as well. If you still find the sauce too thick to spread when you're adding it to your salad or grain bowl, add another tablespoon of water to the processor with the remaining sauce, and blend until re-whipped.
Fresh or Dried Herbs: for those using supermarket herbs, make sure they're organic and consider buying an herb blend which has all the herbs you'd like in a bundle, to save a bit of money. You can't really replace any of the herbs with dried versions, as they'll have a different and much more concentrated flavors, so consider grabbing some from the grocer's next time you're there.
Freezing The Sauce: you can freeze the lemon herb tahini sauce in an air-tight container for up to one year. Simply put it in the microwave on low for a minute to defrost, or leave it in the fridge overnight to use in the morning.