Serves: 5
Total Calories: 12
Yield: 1/2 cup
1. Place the tahini in a bowl. Stirring vigorously with a fork, slowly add about half the water.
2. Add the vanilla, rice syrup, and ascorbic acid powder (if using) and mix well. Slowly add the remaining water while continuing to stir until the mixture has a light, fluffy consistency.
3. Use immediately, or refrigerate in a covered container up to three days.
This Whipped Tahini recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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