Roasted Sesame Dressing Recipe

5 from 1 vote

A versatile roasted sesame dressing that also works as a sauce or dip. Oil-free, vegan, whole food plant-based, with sesame-ginger flavors.

Plant Diversity: Striving for 30 different plants per week

The number of plants in this recipe: At least 4 plants

Prep Time5

Cook Time8

Cool time2

Total Time15

Course: Salad, Sauce, Topping

Cuisine: American, Asian, Japanese

Diet: Gluten Free, Vegan

Servings:

Calories: 41.94kcal

Equipment

oven and baking sheet or stove and small pan
small cutting board and knife for garlic, ginger, and lime
blender
jar with lid for storage or other 8-12 oz container to refrigerate

Ingredients

¼ cup sesame seeds plain ("white") or black, hulled or whole
1 tablespoon fresh ginger about 1 ½" piece, peeled if desired, coarsely chopped - or ¼ teaspoon ground ginger (or a bit more for extra flavor)
1 clove garlic medium-large, peeled, coarsely chopped if large - or ⅛ teaspoon granulated garlic
2 tablespoons lime juice about one lime - or use rice vinegar
1 tablespoon tamari for gluten-free, or soy sauce (contains gluten)
1 tablespoon maple syrup or pomegranate syrup
1 teaspoon miso paste light colored
¼ teaspoon hot sauce like sriracha, optional
¼ teaspoon turmeric optional (not used in images)
½ cup filtered water

Instructions

Roast the seeds: Preheat the oven to bake at 325 F. Place the seeds in a single layer on a baking sheet. Place in the oven for 8 minutes, stirring them half way through. Add another minute, if necessary, until the seeds are fragrant and golden. Note: If using a toaster oven, check after 4 minutes and frequently thereafter, as the cook time will be reduced.
or toast them: Alternatively, toast the seeds in a small pan on the stove over medium heat, stirring frequently until golden and fragrant (about 5 minutes).
Let cool a couple minutes before adding the seeds to the blender.
Prep the garlic, ginger, and lime juice and add them to the blender.
Add the remaining ingredients to the blender and blend starting the speed on low and slowly working up until completely blended. You may need to stop to scrape down the sides and then blend some more.
Serve tossed in salad or stir fry, or use as a dip for veggies, potatoes, sushi, summer rolls, etc.
To store, pour into an appropriately-sized jar or container and refrigerate until ready to use.
Best served within a day or two when using fresh ingredients (see notes below).

Notes

For a longer shelf life in the fridge, swap the fresh ginger, garlic, and lime juice for the suggested ground ginger, granulated garlic, and rice vinegar. Use within a week.

Fantastic for dipping summer rolls!

Nutrition