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.
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 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?
Did you make this tahini dressing recipe?
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📖 Recipe
Tahini Dressing
Ingredients
- ¼ cup tahini
- ¼ cup water
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ¼ teaspoon 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
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.
Leah says
Easy and delish! We had it with a baked sweet potato made with corn, black beans and artichoke hearts.
Iosune Robles says
Hi Leah! Love that combination 🙂
Susan Flanders says
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.
Iosune says
Hi Susan! Thank you so much 🙂 Sounds so good!
Sergio says
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
Iosune says
Hi Sergio! Feel free to use any seed or nut butter instead 🙂
sergio says
Ok, such as....... Could you recommend one. I have never done any nut butter so far, I am new to these things
Iosune says
Hi Sergio! Almond and peanut butter are my favorite ones 🙂
Hev says
So simple to make and really tasty. Now my go to dressing, many thanks.
Iosune says
Hi Hev! So glad you liked it 🙂
Vera says
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!
Iosune says
Hi Vera! You're so welcome 🙂 Thanks a lot for your kind words. Have a nice day!
Nicole Gutierrez says
Is there a certain tahini brand you prefer? The one I bought was a little bitter.
Iosune says
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! 🙂
Nadia says
Or you can cheat and add a little touch of agave...naughty but nice 🙂
Iosune says
Hi Nadie! Sounds great 🙂
Joe says
and Nadia too (rather than Nadie).
Monique Jackson says
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!
Iosune says
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!
Elaine says
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.