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:
- 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:
- 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.
- 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.
- Store covered in the refrigerator for up to 5 days.
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.