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    Home > Recipes > Salads

    Tahini Dressing

    Published: Mar 3, 2020 · Modified: Dec 2, 2022 by Iosune · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    A picture of a spoon pouring some tahini dressing onto a big salad dish with the words tahini salad dressing

    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!

    A picture of a small glass container with tahini dressing

    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

    Step by step photos of how to make tahini dressing
    • 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.
    A picture of a spoon pouring some tahini dressing onto a big salad dish

    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
    A side shot of a spoon inside a glass container with 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!

    A square picture of a small container with homemade tahini dressing

    Tahini Dressing

    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!
    5 from 3 votes
    PRINT PIN RATE
    Course: Dressing, Sauce
    Cuisine: American
    Diet: Vegan
    Total Time: 5 minutes
    Servings: 0.75 cup (180 ml)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • ¼ cup tahini
    • ¼ cup water
    • 2 tablespoon nutritional yeast
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt
    Prevent your screen from going dark

    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: 1tablespoon | Calories: 41kcal | Carbohydrates: 2.1g | Protein: 2.4g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 35.1mg | Fiber: 1.2g | Sugar: 0.2g

    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.

    More Salads

    • Vegan Chicken Salad
    • Vegan Pasta Salad
    • 18 Vegan Salad Recipes
    • House Salad

    Reader Interactions

    Comments

    1. Leah says

      January 26, 2021 at 1:28 am

      5 stars
      Easy and delish! We had it with a baked sweet potato made with corn, black beans and artichoke hearts.

      Reply
      • Iosune Robles says

        January 27, 2021 at 3:37 pm

        Hi Leah! Love that combination 🙂

        Reply
    2. Susan Flanders says

      March 26, 2020 at 11:42 pm

      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.

      Reply
      • Iosune says

        April 01, 2020 at 4:14 pm

        Hi Susan! Thank you so much 🙂 Sounds so good!

        Reply
    3. Sergio says

      March 03, 2020 at 4:09 pm

      5 stars
      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

      Reply
      • Iosune says

        March 09, 2020 at 4:05 pm

        Hi Sergio! Feel free to use any seed or nut butter instead 🙂

        Reply
        • sergio says

          March 11, 2020 at 5:06 pm

          Ok, such as....... Could you recommend one. I have never done any nut butter so far, I am new to these things

        • Iosune says

          March 12, 2020 at 11:49 am

          Hi Sergio! Almond and peanut butter are my favorite ones 🙂

    4. Hev says

      January 30, 2019 at 6:51 am

      So simple to make and really tasty. Now my go to dressing, many thanks.

      Reply
      • Iosune says

        January 30, 2019 at 11:59 am

        Hi Hev! So glad you liked it 🙂

        Reply
    5. Vera says

      December 26, 2017 at 5:33 pm

      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!

      Reply
      • Iosune says

        December 27, 2017 at 9:38 am

        Hi Vera! You're so welcome 🙂 Thanks a lot for your kind words. Have a nice day!

        Reply
    6. Nicole Gutierrez says

      December 01, 2017 at 5:50 am

      Is there a certain tahini brand you prefer? The one I bought was a little bitter.

      Reply
      • Iosune says

        December 01, 2017 at 9:30 am

        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! 🙂

        Reply
        • Nadia says

          July 25, 2018 at 4:25 pm

          Or you can cheat and add a little touch of agave...naughty but nice 🙂

        • Iosune says

          July 26, 2018 at 9:08 am

          Hi Nadie! Sounds great 🙂

        • Joe says

          September 16, 2020 at 1:44 pm

          and Nadia too (rather than Nadie).

    7. Monique Jackson says

      November 11, 2017 at 4:49 pm

      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!

      Reply
      • Iosune says

        November 14, 2017 at 10:02 am

        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!

        Reply
      • Elaine says

        September 16, 2020 at 1:46 pm

        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.

        Reply

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