This recipe is from Terry Hagio for our LIVE SAUCY demo series for PlantDiego's Veguary Challenge to go WFPB for Heart Health Month! 

Here's the live video of Terry doing her online demo of this sauce! Don't worry, it comes out of "gallery" view when Terry starts doing her demo at minute 4:00. 


2 Tablespoons tahini

3 Tablespoons nutritional yeast

1 teaspoon minced garlic

1 teaspoon dijon mustard 

1/4 teaspoon salt

1/4 cup water 

Dash of turmeric and dash of black pepper for extra anti-inflammatory fun

Put all ingredients in a cup or jar with a lid (handy for storing leftovers) and stir with a fork. Add more water or nutritional yeast as needed to thin or thicken it up. 

VARIATION - If you want to make more dressing with added nutrition blend all of that with a zucchini! Makes a lot more dressing with the goodness of the zucchini and less fat/calories per serving from the tahini. 


This recipe is adapted from PlantPure Chef. Spice choices are completely optional but they do help flavor and create a crunchy consistency. 

3 cups chickpeas -  drain but don’t rinse 

2 Tablespoon lime/lemon juice or 1 Tablespoon AC Vinegar

1 teaspoon garlic powder

1 teaspoon onion

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

1/2 teaspoon chili lime seasoning (Trader Joe's)

1 Tablespoon Nutritional yeast

1/4 teaspoon salt

1. Bake at 400 for 45 minutes turning every 15 minutes. 

2. Store leftovers in a sealed container. If they lose their crunch, you can toast or air fry them for a few minutes to recrisp. 


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