MAKES: ABOUT 1½ CUPS
TIME: LESS THAN 10 MINUTES
A homemade hack of Annie’s Natural Woodstock Dressing, this flashback condiment can still jam with modern vegan cuisine, with its umami-rich blend of tahini, nutritional yeast, and sundried tomato. Serve this velvety dressing with leafy greens and juicy summer tomatoes. Unlike the stuff from the bottle, this dressing is uber thick and will become even thicker postrefrigeration, so you may want to thin it out by whisking in a tablespoon or two of water before serving.
6 oil-packed sundried tomato halves, drained
½ cup warm water
¼ cup sesame tahini
3 tablespoons nutritional yeast
2 tablespoons olive oil (for more tomato flavor, use the oil from the sundried tomatoes)
2 tablespoons tamari
2 tablespoons apple cider vinegar
2 cloves garlic, peeled
1 Place all of the ingredients in a blender and pulse until perfectly smooth. Taste and season if desired with a dash more of tamari or vinegar. Cover and chill for 10 minutes before serving. Store chilled and use within 2 days. If a thinner consistency is desired, thin with 1 or 2 tablespoons of warm water before serving.
Not all tahini pastes are created equal! My favorite tahini for dressings is the thinner, slicker variety typically marketed for Middle Eastern or Mediterranean cuisine (such as Roland). It’s smoother, doesn’t separate much, and is far easier to stir than the tahini in a can.