(recipe, Mollie Katzen)
Make a batch of this on a regular basis — it's remarkably quick and easy. It can be thinned down to the consistency of a salad dressing (try it on romaine lettuce with chunks of ripe tomato and Kalamata olives) or left thick enough to be either a spread or a dip for raw vegetables and crackers. Find a consistency somewhere between thick and thin, and use it as a sauce for steamed greens, carrots, and cauliflower. Serve it with Falafel, or drizzled over hummus in a pita bread sandwich. Tahini-Lemon Sauce is as indispensable as it is hard to categorize. By the way, another attribute: it keeps for weeks if stored in the refrigerator in an airtight container.
* Earlier versions of this recipe contained yogurt or buttermilk. This one is dairy-free.