This creamy vegan sauce comes fromMaricela Vega, the chef at Atlanta restaurant8ARMand founder ofChicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Cashews are often used to create dairy-free condiments, but Vega's desire to work with regional harvests inspired her to use locally-grown sesame seeds instead. You can adapt this dairy-free recipe to use just about any seed or nut you have. Use it on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli that’s good on everything from fried potatoes and sandwiches to burgers and fish.
Ingredients
Makes about 3 cups
Step 1
Bring oil and ½ cup sesame seeds to a simmer in a small saucepan over medium heat. Cook, swirling pan constantly, until seeds are golden, about 2 minutes. Transfer oil and seeds to a small bowl and let cool; reserve saucepan.
Step 2
Bring remaining 1 cup sesame seeds, salt, and 1 cup water to a boil in reserved saucepan over medium heat; cook 2 minutes. Drain seeds in a fine-mesh sieve; let cool.
Step 3
Combine garlic, lemon juice, and boiled sesame seeds in a blender and blend on high speed until a coarse purée forms. Add sesame seeds in oil,Allium Confit, and 1 cup ice water and blend on high speed, adding more ice water a little at a time if needed, until very smooth and thick. Season Sesame Crème with salt and pepper.
Step 4
Do ahead:Sesame Crème can be made 3 days ahead. Cover and chill.
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