This creamy vegan sauce comes from Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, 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.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
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.
