tahini salad dressing

You're going to love this delicious creamy tahini dressing recipe! It's simple to make, full of nutritious ingredients and goes with everything. Recipe yields about 3/4 cup.

Creamy Tahini Dressing

olive oil

tahini

lemon juice,

Dijon mustard

maple syrup

fine sea salt

black pepper,

water,

In a liquid measuring cup or jar, combine the olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, salt, and several twists of black pepper. Whisk until thoroughly blended.

Add the cold water, and whisk again. The dressing should become remarkably creamy. Taste, and add more lemon juice (for zing) and pepper, if desired. If your dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time. Serve!

This dressing will keep well in the refrigerator, covered, for about 1 week. It may thicken with time; simply thin it with a little more cool water as needed.

I love this dressing. I use it on salads or to dress canned beans. I have made it with half the oil or oil free altogether and it is just as good as the original recipe.

I leave out the sweet honey/maple syrup because I don't like sweet..  Add a little nutritional yeast!  This is a very good recipe.

Thanks for the suggestion of nutritional yeast as I was looking for a lower carb variation on this recipe.

Yummm I know I'll love this because I already love the tahini sauce recipe, and dijon mustard obviously makes everything better. You rock!

Hi. I like very much your recipes. Will try this one. One note is : is that possible to link some ingredients with its picture.. for example , what is tahini ? I dont have it in my kitchen. Can it be switched with something else? Thanks

This tahini dressing is so delicious, I started eating it by the spoonful.  Had to save enough for my salad.  I did mine in a jar with the stick blender from ingredients that I had on hand.  Thanks for a great recipe.

What a great dressing! My son doesn't eat dairy so it's nice to find a creamy nodairy dressing to change things up from vinaigrette. Love the tip about ice water, which is totally opposite to what I have done with clumpy tahini in the past. Thanks for another great recipe, Kate.

OMG YUM! I was pleasantly surprised by the dijon mustard flavor and how it went so great with the tahini. You've made boring salads fun again!

So delicious. We drizzled it over roasted veggies and now want to put it on EVERYTHING. Thanks!

This dressing is absolutely delicious! I drizzled some on a rice bowl with sauteed mushrooms and zucchini. Amazing! Thank you!

Finally tried this recipe (with syrup) and it is delicious! What a perfect blend of flavors. It is a definite go-to for me now, thank you!

I love this dressing! I found the amount of Dijon to be a bit too strong (for me) so I added a generous squeeze of juice from 1/4 of an orange, right at the end. This yummy dressing topped my haloumi Buddha bowl with roast cauliflower, pumpkin and zucchini. Thanks for the fab recipe!

The dressing is delicious! I had it over a kale quinoa salad. How do you recommend storing the dressing?

Thanks for this - it has become our go-to dressing (for just about everything) since we changed our diet to just this side of vegan. 
We substitute a 1/8th of a teaspoon of stevia for the honey. We also double the amount of lemon juice. This is definitely a “to taste” recipe. Brilliant!

I love this recipe, thank you! I make oven roasted veggie power bowls and use this as a dressing so they aren't too dry. The power bowls have broccoli, onions, garlic, grape tomatoes, cauliflower, asparagus, turnip and sweet potatoes. I add a jammy egg for protein and drizzle this dressing over the top.

I tried it and didn't care for it (I think only because I didn't care for the aftertaste of my olive oil AND tahini, something tasted rancid or bitter to me) but hubbie liked it. I will taste both the olive oil and tahini BEFOREhand  next time. I used maple flavored monk fruit syrup instead of maple syrup because were are on a VERY low carb diet, trying to get to ketogenic.   Thank you so much for the recipe, I'm sure if I had better oil and tahini that I would like it better. I will try it again.

THANK YOU!

I rarely rate or comment but this worked perfectly and was delicious on a roasted cauliflower salad with feta, pine nuts and avocado. I love the texture and the balance of flavors.

Kate: This was delicious. I was looking for a good dressing to encourage me to eat more salads. This is it! Thank you for creating this.

Super simple and versatile tahini salad dressing. Creamy, smooth, tangy and fresh, this vegan salad dressing can turn any simple salad into a gourmet event!

Tahini Salad Dressing

(60 milliliters) Tahini

Lemon Juice (freshly squeezed)

Tbsp Maple Syrup

Tbsp Rice Vinegar

Tbsp Toasted Sesame Oil

tsp Crushed Garlic

Tbsp Water

Sea Salt*

Black Pepper*

Add all the ingredients to a measuring jug.

Whisk with a hand whisk until completely smooth.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537792308/uvh3lfsmboooxipwmojg.mp4

Tahini Salad Dressing - Loving It Vegan. Super simple and versatile tahini salad dressing. Creamy, smooth, tangy and fresh, this vegan salad dressing can turn any simple salad into a gourmet event.

Tahini Salad Dressing - Loving It Vegan

This lemon tahini dressing is oil-free, dairy-free and vegan. It's easy to make and very versatile. Watch my video above to see how quickly it comes together!

Lemon Tahini Dressing

water

lemon (juiced)

garlic (minced)

salt and pepper (to taste)

Add all ingredients to a small bowl and whisk together.

Store it in a sealed container in the fridge for up to a week.

https://content.jwplatform.com/videos/9rIRHHKG.mp4

This lemon tahini dressing is oil-free, dairy-free and vegan. It's a tasty, creamy, zesty salad dressing that's super versatile and adaptable.

I cannot even begin to describe the amazing deliciousness of this sauce/dressing!! I didn't make any moderations whatsoever and it was absolutely perfect. Definitely our go-to sauce from now on. By the way, we made vegan Buddha Bowls and drizzled that on top, with some seeds and nuts = DELIGHTFUL! Thank you so much for sharing this awesome recipe.

I add paprika and sometimes pressed garlic and go a little light on the dijon. SO GOOD! Definitely the creamiest tahini dressing I have made.

This was delicious! I'm so thankful for the tip to add iced cold water to make it creamy, too. It's nice to not have "chunks". Love it!!

This dressing is delicious! I googled a tehini dressing and this came up....made a huge jar...and kids approved!! Thank you!

I always find the best dressings here! Usually the recipes on c&amp;k call for more sweetness than I prefer, so I halved the maple syrup here and it tasted right to me. Having this over a lentil salad tonight.

Deliciousness! looking forward to trying it with herbs next making your Fresh Greek Nachos. Been following you on FB. Get lots of compliments on your recipes

I just made this and it's really good! The tahini makes the dressing taste really savory. I've been adding it to a bowl of crispy romaine lettuce and quinoa. I add tofu or beans for some protein and the tahini dressing goes so well with it. For sure creamy and it stays that way and doesn't separate. Thanks for the great recipe :)

This dressing is so good I have to keep myself from eating it with a spoon. I love it! The ice water trick is great!

Mindblown! I had a jar of unused tahini and this dressing was so easy to make, I couldn't pass it up. It's delicious and creamy and filled with tons of healthy fats. This will be my go to dressing for salads and perhaps dips too.

Wonderful recipe! I had no fine salt so used soy. Love the mustard kick!

Delicious, thank you! Just what I was looking for. I used only 1/4 tsp salt and 1 tsp of stone  ground mustard which is all I had in the fridge.

I was invited to a vegan picnic and was a bit panicked about finding a recipe that would be flavorful and interesting, and that I could make with ingredients I have on hand. I thought of tahini dressing and stumbled, virtually, upon yours. The flavor profile is just right! I used it on a garbanzo bean/veggie salad. It will be a go to recipe now for my household, which is not vegan but hey, we can all use recipes that make veggies and fish delicious. thank you!

This stuff is to die for. I honestly struggle to not just drink it all when transferring to a container for storage. I go a little heavy on the lemon juice but otherwise don't make any changes at all. Thank you!!

Many positive comments such as, "What is this delicious salad dressing you used?!" at yesterday's party. Even from the men! It was easy to make and I used a lot more lemon juice as suggested because that's my preference.

This is my very favorite dressing forever.  It's so malleable and always delicious and the easiest ever to make!

This was so delicious! Adding that ice water really did the trick in making it so creamy.

This salad dressing is so creamy that it is our households "caesar salad" alternative. We double the amount of lemon juice in the recipe and enjoy it with butter lettuce, roasted chicken and croutons.

This is my favorite salad dressing! I double it in a cuisinart and it gets very thick like butter cream. I keep 1/2 to put on cooked veggies and beans and I thin out the other half with cold water for salad dressing. Thanks cookie and Kate!

This dressing is SO good I could literally eat it with a spoon!

https://content.jwplatform.com/videos/N1mJNbCP.mp4

Watch how to make creamy tahini dressing in this short recipe video! This tahini dressing is luxuriously creamy yet plant-based (no mayo!).

If you want to make falafel but don't have chickpeas, you HAVE to make these Homemade Baked Falafel Balls! They're nut based and made without chickpeas!

Homemade Baked Falafel without Chickpeas

almonds

hemp hearts

garlic

cumin

chipotle chili powder

onion powder

sea salt

refined coconut oil

parsley leaves

avocado oil spray

wraps (I like these Mission

avocado oil (for toasting the wraps stovetop)

hummus

arugula

red onion, thinly sliced, cut in half moons

pine nuts,

harissa

lemon

agave nectar

avocado oil

Place the almonds, hemp hearts, garlic, cumin, chili powder, onion powder, and sea salt in your food processor.

Process for 10 seconds until chopped up and mealy.

Process for another 10 seconds until combined.

Chill the falafel batter in the fridge for 30 minutes.

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.

Use a small cookie scooper, or two tablespoons, to scoop 12 dollops of the falafel batter onto the parchment paper.

After all the falafel batter is used up, roll each ball in your hands to smooth it out and place it back on the parchment paper.

While the falafel are baking, make your lemon tahini dressing. In a medium bowl, whisk together the tahini, juice from 1 lemon, agave nectar, and avocado oil. This will be a thick dressing. Right before you drizzle or pour it on top of the falafel wrap, whisk in 2 &#8211; 4 tablespoons of water to thin out the dressing.

When the falafel is done baking, spray each ball with avocado oil spray and broil for 1-2 minutes until the tops are golden brown. If you don&#8217;t have avocado oil spray, you can just brush the tops of each ball with avocado oil.

Prepare your wraps. Place 1 tablespoon of avocado oil in a pan over medium-high heat. Once the oil is hot, one by one place a wrap in the pan and toast/fry it for 3 minutes, flip and toast the other side for another 1 -2 minutes.

Once the wraps are golden brown, toasted but not too crunchy, plate them.

Place 1 tablespoon of hummus on the center of each wrap and spread it out.

Add the arugula, sliced red onions, and 3-4 falafel on each wrap.

Add the toasted pine nuts and harissa, fold and enjoy!

i developed a pretty severe allergy to chickpea and it bummed me out bc falafel was one of my favorite foods and you have saved my life I swear. I can have falafel again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559077280/hvdkktxgizpx0egxb7w0.mp4

If you want to make falafel but don’t have chickpeas, you HAVE to make these Homemade Baked Falafel Balls! They’re nut based and made without chickpeas!

HOMEMADE BAKED FALAFEL WITHOUT CHICKPEAS

This creamy Miso Ginger Tahini Salad Dressing pairs perfectly with any hearty salad. Easy to make with tangy, sweet, and umami filled notes.

Miso Ginger Tahini Salad Dressing

Juice of half a lemon (1 tbsp lemon juice)

tsp tamari

tsp yellow or white miso paste

garlic, finely minced

tsp ginger powder ginger

To a small bowl, add in your tahini, lemon juice, tamari, miso, maple syrup, garlic, ginger and mustard.

Now whisk to combine until a thick consistency is achieved, then slowly pour in your water one tablespoon at a time while whisking until you reach your desired creamy salad dressing consistency.

Adjust the flavor of your dressing to your preference by adjusting the tang with more lemon juice or mustard, the sweetness with more maple syrup or a pinch of salt and pepper to taste. Pour your dressing over your favorite salads and store remaining dressing in an airtight container for up to 5 days in the refrigerator.

Very delicious dressing (we used it for your gorgeous recipe "Chopped kale salad with pan seared herb tofu".

Thank you for sharing this recipe with us!

Greetings from Savitri and twin daughters from The Netherlands

Top 6 tahini salad dressing recipes from across the web

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Creamy Tahini Dressing

Tahini Salad Dressing

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Creamy Tahini Dressing

Homemade Baked Falafel without Chic...

Miso Ginger Tahini Salad Dressing

Top 6 tahini salad dressing recipes from across the web

The most viewed tahini salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Tahini Dressing

Tahini Salad Dressing

Lemon Tahini Dressing

Creamy Tahini Dressing

Homemade Baked Falafel without Chic...

Miso Ginger Tahini Salad Dressing

The most viewed tahini salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine