Tahini dressing, a creamy, oil-free and easy to make recipe. It goes well with almost everything, it’s ready in 5 minutes and so delicious!
This 5-ingredient tahini dressing is the perfect recipe for those who want to eat less oil in their meals. It is the perfect dressing for salads, but it can also be added to many other dishes to make them savory and healthier.
I shared my simple salad with oil free tahini dressing recipe with you guys, but I’ve improved the dressing and it’s my go-to everyday dressing recipe. It goes really well with pretty much any salad, but also with most savory dishes.
You can use homemade tahini to make this dressing. It’ll be more affordable, heartier and tastier, and the final results will be amazing.
To make this tahini dressing you only need 5 ingredients and it’s ready in less than 5 minutes. It’s one of my easiest recipes as you only need a bowl and a spoon to make such a delicious sauce!
How to make tahini dressing – Step by step
- Place all the ingredients in a bowl (photo 1) and whisk until well combined (photo 2).
Tips
- Feel free to add any other seed or nut butter instead of the tahini. Add more or less water if needed.
- If you want a smoother texture, you can blend the ingredients, although it’s not necessary.
- Add less water if you can’t find nutritional yeast.
- Tamari or soy sauce can be used instead of salt.
- I used raw tahini, but you can also use roasted tahini instead.
How can I use tahini dressing?
This tahini sauce is the perfect dressing for any kind of salad. You can add it to this chickpea salad or to my simple kale salad to make it tastier. You can also add it to many other dishes.
How long will this tahini dressing last?
You can keep it in an airtight container in the fridge for up to 4 days.
Looking for more vegan dressing recipes?
- Vinaigrette
- Vegan Ranch Dressing
- Vegan Ranch Dressing (Oil Free)
- Vegan Caesar Salad Dressing
- Vegan Caesar Dressing (Oil Free)
- Turmeric Tahini Dressing
Did you make this tahini dressing recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
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Tahini Dressing
- Prep: 5 mins
- Total: 5 mins
- Sauce, Dressing
- Vegan, American
Tahini dressing, a creamy, oil-free and easy to make recipe. It goes well with almost everything, it’s ready in 5 minutes and so delicious!
Ingredients
- 1/4 cup tahini (65 ml or 4 tbsp)
- 1/4 cup water (65 ml or 4 tbsp)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Place all the ingredients in a bowl and whisk until well combined. You can also blend them if you want, but it’s not necessary.
- If you’re not going to consume the dressing immediately, store it in an airtight container in the fridge for up to 4 days. Enjoy it with salads and all kinds of savory dishes.
Notes
- Feel free to add any other seed or nut butter instead of the tahini. Add more or less water if needed.
- If you want a smoother texture, you can blend the ingredients, although it’s not necessary.
- Add less water if you can’t find nutritional yeast.
- Tamari or soy sauce can be used instead of salt.
- I used raw tahini, but you can also use roasted tahini instead.
Nutrition
- Serving Size: 1 tbsp
- Calories: 41
- Sugar: 0.2 g
- Sodium: 35.1 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 2.1 g
- Fiber: 1.2 g
- Protein: 2.4 g
Update Notes: This post was originally published in April of 2017, but was republished with new photos, step by step instructions and tips in March of 2020.
Hello Iosune
Your Tahini dressing is the best dressing I’ve ever tasted. I made mine with brown tahini and fresh lime. I could seriously get addicted to it, it’s so delicious with a moreish, nutty flavour. Thank you. I love your Blog.
Hi Susan! Thank you so much 🙂 Sounds so good!
Bello Iosune. I am allergic to sesame seeds so to tahini as well. So my question is whether you can tell me a valide substitute for tahini in doing this kind of dressing
★★★★★
Hi Sergio! Feel free to use any seed or nut butter instead 🙂
Ok, such as……. Could you recommend one. I have never done any nut butter so far, I am new to these things
Hi Sergio! Almond and peanut butter are my favorite ones 🙂
So simple to make and really tasty. Now my go to dressing, many thanks.
Hi Hev! So glad you liked it 🙂
I love the fact that you say how long something can be safely store in the refrigerator if it is not all used at that time. Thanks for the recipes and the nutritional info about the recipes as well. Love your blog!
Hi Vera! You’re so welcome 🙂 Thanks a lot for your kind words. Have a nice day!
Is there a certain tahini brand you prefer? The one I bought was a little bitter.
Hi Nicole! I live in Spain, so I use a Spanish brand. Raw tahini is a little bitter. Toasted/roasted tahini tastes much better, although I prefer raw tahini because is less processed. You could also make your own tahini: http://simpleveganblog.com/how-to-make-tahini/ Hope it helps! 🙂
Or you can cheat and add a little touch of agave…naughty but nice 🙂
Hi Nadie! Sounds great 🙂
and Nadia too (rather than Nadie).
Can this be made without the yeast? I have a sensitivity to yeast…and I am trying to eliminate it as much as possible. Love your site and your recipes…your flavors seem to always be on point! My husband and kids who are not Vegan yet love the dishes I’ve made from your recipes! Thank you so very much!
Hi Monique! I’ve never made it without the yeast, but I think it should work. I would add some mustard instead. Thanks a lot for your kind words 🙂 Have a nice day!
a sensitivity to yeast is not the same as a sensitivity to nutritional yeast as nutritional is deactivated. You probably know this but some don’t. I’m of course not suggesting to just try it but check out the intolerance and maybe you’ll be lucky enough to be able to use it.