Did I tell you about my recent obsession? Tahini. It makes a great nut-free alternative and adds a delightful creaminess to sauces, dressings and dips. I can’t get enough of this stuff!
I used to think it was only used in hummus recipes so I just used it occasionally but once I tried it in a salad dressing and found I loved it, I’m using it in all kinds of recipes. Even sweet potatoes drizzled with plain tahini is so scrumptious! But if you want to give it an extra kick, try making this super easy Paleo Vegan Tahini Ranch with your next batch of sweet potato fries.
1/2 cup tahini
1/4 cup lemon juice (about 2 lemons)
1 clove garlic, minced
2 T olive oil (omit for an oil-free version- still good!)
3 T nutritional yeast (optional)
Salt and pepper to taste
Dill weed (optional)
Water to thin
Simply blend all ingredients in your blender and drizzle in water, about a teaspoon at a time, until you reach your desired consistency. Keep in mind though that your sauce is going to thicken up when you let it sit in the fridge overnight.
To make your basic sweet potato fries, preheat the oven to 400 degrees and cut your sweet potatoes into fries. Toss with melted coconut oil, salt, pepper and a dash of cumin and bake for 30 minutes. Flip once halfway through.
Make a big batch of both fries and dip because you’ll want to enjoy it for the next couple days. Promise. 😉
Served with love,