Vegan anti-inflammatory mayo that elevates every meal
This will become your new favourite sauce staple. It’s creamy, zesty, packed with calcium, and ready in five minutes flat.
Total Time:
5 minutes
Yield:
8-10 servings
If there's one sauce that proves healthy eating doesn't mean sacrificing creamy indulgence, it's this one. This Lemon Tahini Mayo is one of our kitchen staples and a family favourite. It’s the simplest way to add richness and a bright, zesty lift to your bowls, falafel, or roasted veggies, while delivering healthy fats and essential minerals like calcium and magnesium from the sesame seeds.
125ml tahini
60ml lemon juice (freshly squeezed)
85ml water (cold)
½ tsp salt
Consistency: If the sauce is too thick for your needs, add a teaspoon of water at a time until the desired drizzle is achieved. If it's too thin, whisk in another tablespoon of tahini.
Light Tahini: Use high quality light tahini for the smoothest flavour.
Storage: Store in an airtight container in the fridge for up to 5 days.
Allergens: Contains sesame (from the tahini).
One 'urgent' call from my panicked sister standing in the supermarket aisle was all it took. If you’ve ever felt overwhelmed by the wall of gluten-free flours and wondered why your bakes are falling apart, this is your chef-approved cheat sheet.
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This is the cookie that changes everything. Imagine a deep, fudgy center and a crackly, brownie-like top—made entirely from anti-inflammatory ingredients that actually love you back. Bake these, and consider your friends officially conquered.
