Savory Tahini Mayo Toast

Oh, tahini mayo toast

I recently discovered pumpernickel bread (never too late!) and I’m in love. I love everything about it. The dense consistency. The dark, mildly sweet, and earthy flavor. It also scores points for being very filling, easy to digest, and funny to pronounce.

I love having it for breakfast or afternoon snacks, with avocado, cashew cheese or tahini mayo + veggies ( or with raspberry chipotle sauce ).

This mayo recipe is very simple, but a sure favorite with any and all tahini/sesame lovers. You can use it to dress salads, with your favorite toast, or as a filling in veggie rolls.

Tahini Mayo Toast

  • Prep time: 2 minutes
  • Serves: 1 small bowl

Ingredients:

Ingredients:

  • 1/3 cup cold pressed olive oil
  • 1/2 tsp sea salt
  • freshly cracked black pepper, to taste
  • 5 TBSP apple cider vinegar
  • juice of half a lemon
  • 2 medium garlic cloves, grated
  • 1/2 cup hulled tahini
  • 1/2 cup water

Steps:

  1. Add everything to a blender and process until it becomes very silky and smooth and fluffs up just like regular mayo. The texture should be airy, smooth, and light.
  2. Use as you wish! Pictured on my plate, from top to bottom: kimchi/cucumber parsley salsa + tomato/sun-dried tomato/cucumber parsley salsa + green onion. Toasted sesame seeds work beautifully in this recipe.
  3. Store covered in the refrigerator for up to 5 days.

Steps:

Nutrition Facts (per serving):

  • Calories: 150
  • Total Fat: 14g
  • Sodium: 300mg
  • Total Carbohydrate: 6g
  • Protein: 4g

#TahiniMayo #HealthyEats #VeganRecipes #PlantBased #TalesOfAKitchen

If you’re loving this Tahini Mayo Toast recipe and want more wholesome, plant-based dishes, head over to Tales of a Kitchen. There you’ll find a variety of delicious, nourishing recipes that celebrate the goodness of whole foods and the joy of cooking from scratch.

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