Seed Dressings and Sauces: Tahini, Sunflower Cream and Sesame Vinaigrette

A good dressing can turn a plate of plain vegetables into something people ask about. Seeds are a great base, because they bring creaminess, richness and nuttiness without dairy. Here are three recipes, with the logic behind them so you can invent your own.

1. Classic lemon tahini

Tahini is ground sesame paste. On its own it is thick and slightly bitter, but with lemon and water it transforms.

Whisk together 1/4 cup tahini, 3 tablespoons lemon juice, 1 small crushed garlic clove, 1/4 teaspoon salt and about 3 to 4 tablespoons of cold water. At first it will seize and look curdled. Keep whisking and adding water a spoonful at a time, and it will become smooth and pourable. Taste and adjust with more lemon or salt.

Use it on roasted cauliflower, falafel, grain bowls, grated carrot and as a dip.

2. Sunflower seed cream

This is a creamy, dairy-free dressing that works like a light mayonnaise.

Soak 1/2 cup hulled sunflower seeds in hot water for 30 minutes, then drain. Blend with 1/2 cup fresh water, 2 tablespoons apple cider vinegar or lemon juice, 1 teaspoon mustard, a small garlic clove and 1/2 teaspoon salt for a full minute. Add herbs such as dill or chives at the end.

It keeps in the fridge for about four days. Use on potato salad, slaw or as a sandwich spread.

3. Toasted sesame vinaigrette

Whisk 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon honey, 1 tablespoon toasted sesame oil, 2 tablespoons neutral oil and a teaspoon of toasted sesame seeds. Add grated ginger if you like.

Use it on noodle salads, cabbage slaw, cucumber and steamed greens.

The ratio behind vinaigrettes

A simple starting point is three parts fat to one part acid. Seeds can play the fat part, as seed butters or oils, or the body part, as in the creamy versions. Add salt, a sweet element and aromatics such as garlic or shallots. Taste on a piece of the vegetable you are dressing, because plain lettuce needs different seasoning than roasted squash.

Fixing problems

Too thick: add water, a teaspoon at a time.

Too bitter (tahini): add lemon, a pinch of salt and a little honey.

Split or oily: blend or whisk in a spoon of warm water, or add a little mustard.

Too sharp: balance with a touch of sweetness or more oil.

Too bland: add salt, then acid.

Keep dressings in a sealed jar in the fridge. Tahini dressings last about a week, sunflower cream about four days, and vinaigrettes up to two weeks. Tahini sauce thickens when chilled; loosen it with a splash of water before use.

Who should check first

Sesame is a major allergen in many countries. Warn guests before serving sesame-based dressings, and avoid cross-contact with allergic people. Anyone with kidney disease, those on blood thinners, people who are pregnant or those with a digestive condition should ask their doctor about eating seeds often.

This article is general information, not medical advice.