Serves: 5
Yield: 3/4 cup
1. Place all the ingredients in a blender and blend until smooth and creamy. (If it is too thick, add a little water.)
2. Use immediately or refrigerate in a covered container up to three or four days.
For a Change . . .
* For a milder taste, add another tablespoon or so of tahini and water.
* For added zip, add a clove of garlic or a little more umeboshi.
This Tahini Umeboshi Dressing recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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