If you’ve had it before, you’ll know exactly why this is the best salad dressing/dip/spread of all time. Goddess dressing is a vegan-by-default tahini and parsley based dressing that is just magical. This stuff will turn any salad-hater into a ruminant. It’s easy to make it wrong, though, and most store-bought varieties just don’t do the trick. The best store-bought one is Annie’s – but it’s incredibly annoying to find it, at least here in Vancouver. None of my little mom and pop retailers carry the stuff.
Luckily, after some false starts, I landed upon the best recipe I could find online – which is, funny enough, at about.com. I modified the recipe a bit and now I really think it’s the ultimate dressing. Make it for yourself and tell me what you think!
This is my cat, Hoover, adding his own “special ingredient” to the dressing: cat hair.
Start out with a food processor. This is a bit big for a Magic Bullet, but if you’ve halving the recipe you could use that little guy. I’ve not made it in a blender, but if you’re experienced in emulsifying in a blender, go for it. I like my food processor because it has an insert in the top that I can fill with oil and it slowly drips in, making emulsifying a bit easier.
If you’re new to making your own dressings, emulsifying is the process by which oil is mixed in with a liquid resulting in a creamy, opaque dressing. It’s the same process by which mayonnaise is made.
The Ultimate Goddess Dressing (UGD), according to Malloreigh
1/2 cup tahini – note that oil/solid contents vary in tahinis, which could affect the end result of your UGD
1/2 cup apple cider vinegar – I like the organic unfiltered kind with the mother
1/4 cup soy sauce – for a gluten-free UGD, use GF tamari
1 tbsp lemon juice, about half a lemon’s worth
1/2 tsp salt – use more if you’re using kosher salt
3 cloves garlic, minced
2 tbsp – 1/2 cup water – depends on the liquid content of your tahini. Start small and add more if it’s necessary to blend.
1/4 cup fresh parsley, chopped and packed, or use 2 tbsp dry parsley
1 tbsp sugar
2 tbsp toasted sesame oil
1/4 cup + 2 tbsp (6 tbsp total) sunflower, canola, grapeseed, or other light oil
Combine all ingredients except for the oils in your mixing apparatus of choice and blend until mixed thoroughly. Mix the oils together and very slowly pour in in a thin stream. My food processor has a “pusher” that goes in the access hole in the top. One of the compartments has a little hole at the bottom – so I can just pour my oil in there and it’ll slowly stream in, saving minutes of labour that I can then spend having a glass of wine or petting the cat.
Enjoy as a vegetable crudité dip, salad dressing, or sandwich spread (if it’s thick enough – mine never is).
Due to the vinegar and lemon juice content, this will probably last in the fridge for a while, but I’ll never find out because I always use it so quickly.
Some housekeeping: if you’ve been following this site for any time before this post, you’ll notice a new look. Please let me know if you run into any broken images or other issues. The look has changed due to some WordPress updates that were incompatible with my custom theme.