15-minute Vegan Sesame Dressing made with freshly ground roasted sesame blended with two types of citrus, maple syrup, and vegan mayo for the best creamy Japanese dressing.
Roast ½ cup hulled white sesame seeds in a dry skillet over medium heat. Stir and watch carefully not to burn. When seeds are a pale golden color, remove them from heat.
Transfer toasted seeds to a bowl and let cool to room temperature.
Grind seeds
Place lightly toasted seeds in a spice mill or clean coffee grinder. Blitz briefly until most of the seeds are powdered. Stop short of the mixture turning to butter.
Blend dressing
Place sesame meal, 2 TB tamari, 2 TB fresh squeezed orange juice, 1 TB lime juice, ¼ cup Vegenaise , ¼ cup water, 1 TB maple syrup, and ¼ tsp. Himalayan pink salt or sea salt in a blender. Blend on high until smooth and creamy.
Serve
Serve at room temperature for Shabu Shabu or hot pot. Or, pour into a container and chill for salad dressing and dips.
Store
Vegan sesame dressing lasts well a week refrigerated. Do not freeze.
Notes
Makes about 1 cup of fresh, creamy, Japanese-style roasted sesame dressing.