With just 6 ingredients and 60 seconds, you will have The Best Tahini Dressing ready to go. Serve this over salads, buddha bowls or roasted potatoes. 100% vegan and no blending required!
I don’t know about you, but I go through periods where I eat the SAME thing over and over and over. Basically if I like it once, I can’t get enough.
Currently this Tahini Dressing is my go-to. It is creamy, herby and totally delicious.
PLUS, it doesn’t require any additional oil. SCORE!
My favorite way to use it is over a huge kale salad. But there are soooooo many other ways you can put this to good use.
This is great over roasted veggies, with french fries or even as a ranch substitute for buffalo cauliflower. Oh-ya…you can never have enough buffalo cauliflower in your life.
Since I’m usually cooking for one, I will just whip up a single serving of this in a mason jar right before I need to use it. It keeps me from over-dressing my salad, which I love. And I can use my cute little mason jars!
TSV TIP: If you aren’t on the mason jar train, it’s time to get on board. You can use them for so many things. Plus, when you get the reusable plastic lids you can take them on the go. Here are my go-to jars and lids.
But feel free to make a full batch to eat throughout the week (or serve for a large meal). It will stay fresh in the fridge for over a week.
UPDATE: Apparently I like a tart dressing, because I used a whole lemon and loved it. But, based on reviews, that was just too much lemon for you. Start with half a lemon and then add more to taste.
The Best Tahini Dressing
With just 6 ingredients and 60 seconds, you will have The Best Tahini Dressing ready to go. Serve this over salads, buddha bowls or roasted potatoes. No blending required!
Ingredients
- 1/2 cup tahini
- 1/2 cup red wine vinegar
- 1/2 lemon* juiced, to taste
- 1 tsp oregano
- 1/2 tsp garlic salt
- pepper to taste
- water as needed
Instructions
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Combine all of the ingredients (except for the water) in a jar or bowl.
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Shake or stir until combined. Add water until desired consistency is reached then mix again.
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Taste and adjust seasonings as needed.
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Store in an airtight container in the fridge.
Recipe Notes
*Apparently I like a tart dressing, because I used a whole lemon and loved it. But, based on reviews, that was just too much lemon for you. Start with half a lemon and then add more to taste.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Game changer. I love how easy it comes together & emulsifies into creamy loveliness. Thanks!
I love this recipe! I did not find the vinegar and lemon to be overpowering at all. That being said, there are many variables in this and many other recipes. How big was the lemon? What type, Meyers, regular? Meyers are milder. What type of tahini did you use? All tahini is not created equal. There is a big difference in taste from brand to brand. All of these factors will affect the outcome. When I was getting my chef certification, we were taught to taste as you go. Also, try different brands to see which you like best. And lastly, everyone’s taste buds are different so you have to find your own comfort level in spiciness, tanginess, saltiness, etc. For me and mine, this recipe is a winner as is, and I almost always tweak. Kudos! 🙂
Yes – to everything you said! I am all about tasting as I go. I think some people feel uncomfortable tweaking a recipe to their liking, for fear of messing it up. I say tweak away 🙂
Just made this – yum!! I’m using it as a salad dressing and it’s fabulous. I love how you can just whip it up in a mason jar, too. So easy, no clean up! I have been craving a creamy dressing, but wanted one that was dairy free. This is perfect. Thank you for this recipe!
So glad you liked it – it is a staple in my house!
Love your site and appreciate all the effort you put into it, but I have to comment on this recipe. So wanted this to be good but the amount of red vinegar and lemon juice totally overpowers the tahini. I love vinegar and lemon but this was too much…also, the picture used in your recipe couldn’t possibly be this recipe – no way you can mix tahini (brown) and red vinegar and come out with a white sauce.
I should have read the previous comment and used half the lemon. I’ll make again with half the lemon if I remember!
I made the tahini sauce but next time I will only use half a lemon, too tart.
Rene, thank you ever so for you post.Much thanks again.
You’re so welcome…I just made another batch. I’m obsessed 😉