A must-have recipe, this vegan tahini dressing with garlic and lemon is perfect on salads, as a dip, and my favorite way to use it is on top of Buddha bowls! Make a large batch and add it to your favorite veggies!
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If you need a creamy vegan dressing or sauce to amp up the flavors of your plant-based meals, look no further! This vegan tahini dressing pretty much makes anything taste amazing!
It’s like sprinkling fairy dust on your food. You’re transported to a dreamland of intermingling flavors. If you’re not a big fan of kale, pour a little of this tahini dressing on top, and it will become your favorite food.
I can’t get enough of it, so I make a double batch and keep it on hand all week.
I pour it over steamed veggies. Use it as a dip. Drizzle it on my Buddha bowls, spread it on top of my favorite vegan black bean quinoa burgers, and so much more! I could put this on virtually anything and be happy.
If you love this recipe, be sure to check out my other vegan salad dressings:
💗 Why You’ll Love This Dressing
- Smooth and creamy consistency
- Slightly sweet and tangy
- Not too spicy
- Kids love it too
- Add it to Salads, sandwiches, wraps, veggies, Buddha bowls, steamed vegetables, and MORE!
🥣 Ingredients and Notes
Tahini Paste: Tahini is a sesame seed paste. It has a nutty flavor and a smooth consistency.
Lemon Juice: Gives the recipe a bit of acidity and brightness.
Maple Syrup: Adds a hint of sweetness.
Soy Sauce: For a salty undertone.
Garlic: Brings a depth of flavor.
Water: Helps to think out the dressing.
Tools and Equipment You’ll Need
You can use a food processor to combine the ingredients or whisk them all together in a medium mixing bowl. I prefer using my food processor because I get a nice creamy consistency with less elbow grease!
How to Make Vegan Tahini Dressing
- Combine the tahini, lemon juice, maple syrup, soy sauce, and garlic in a food processor or whisk together in a large bowl.
- Slowly add water to thin the dressing. Add 1 tablespoon more if needed. Different tahini pastes can have a slightly different consistency. Add less or more water depending on the consistency you prefer.
📝 Expert Tips
- Tahini paste can have a different consistency depending on the brand you purchase.
- When first opening your tahini, the oil will have risen to the top. Stir the oil into the tahini paste to get an even texture. It’s similar to stirring other nut butter when you first open them.
- Slowly add the ¼ cup of water, as you may not need all of it depending on the consistency of your tahini paste.
- If your tahini dressing is too thick after adding the water, slowly add an additional 1 tablespoon of water until you reach your desired consistency.
- My favorite tahini paste is Pepperwood Organic Farm Tahini.
❓ Recipe FAQS
Tahini is made from sesame seeds. The sesame seeds are soaked in water. The bran from the seed separates from the kernel. The kernel is then toasted and ground into a paste. Tahini is used in many Mediterranean dishes, such as gluten-free hummus.
Yes, this recipe is whole food plant-based without any processed ingredients. Sesame seeds contain healthy fat, fiber, and protein, making this a well-rounded and delicious salad dressing recipe.
Tahini has a natural sweetness. Lemon gives it a bit of tang. The soy sauce adds a bit of salt, and the maple syrup melds the flavors together to create a spectacular sauce that goes well with everything!
📋 Variations
No Maple Syrup-Use agave syrup. It is a sweet syrup that is also vegan. If you don’t have agave, use a tablespoon of coconut or organic cane sugar.
Gluten-Free-If you’d like to make this recipe gluten-free eliminate the soy sauce and use ¼ teaspoon of salt or tamari.
No Lemon Juice-You could substitute lime juice for lemon juice, although I recommend using lemon juice for the best flavor.
🍴 How to Serve
Use this tahini sauce recipe as a dip for raw veggies, a sauce for steamed vegetables, with roasted vegetables like broccoli and cauliflower, on top of Buddha bowls, sandwiches, or toast. This dressing is great on salads, on top of vegan burgers, and drizzled on rice or quinoa. This dressing would be fantastic on my Lavash Wrap with Roasted Vegetables.
It’s a great sauce or dip anywhere you think needs a hint more flavor. It’s creamier than hummus but has a similar flavor since both use tahini.
❄️ How to Store
Store in an airtight container with a tight-fitting lid in the fridge. I use a glass mason jar and write the date on the lid to remember when I made the dressing. The dressing will keep in the refrigerator for up to one week.
😋 More Vegan Salad Dressing Recipes!
⚖️ Serving Size
One serving is equivalent to two tablespoons. This recipe makes approximately 12 servings.
🎥 Video
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Vegan Tahini Dressing
Equipment
Ingredients
- ½ cup tahini paste
- ¼ cup lemon juice
- 2 tbsp maple syrup
- 1 tablespoon soy sauce
- 2 cloves garlic
- ¼ cup water
Instructions
- Combine tahini, lemon juice, maple syrup, soy sauce, and garlic in a food processor or whisk together in a large bowl.
- Slowly add water to thin the dressing. Add 1 tablespoon more if needed. Different tahini pastes can have a slightly different consistency. Add less or more water depending on the consistency you prefer.
Notes
- Nutrition facts are an estimate.
- Stir tahini in the jar before measuring it to use in the recipe. Oil tends to rise to the top.
- To make gluten-free, eliminate soy sauce and sub in ¼ teaspoon of salt.
- Use a food processor or whisk ingredients together.
- Add more or less water to get the desired consistency.
- Store in an airtight container in the refrigerator for up to a week.
Elena
Your recipe sounds very similar to John Robbins from Diet for a New World. His calls for a half cup of canola or safflower oil. I add a dash of cayenne for a little kick!
Kathy Stevens
You got this recipe right. I haven’t been able to find a tahini sauce I like. I made this recipe to go on baked veggies and rice and it was so delicious!! I am keeping this recipe!!
Alison Corey
I’m so glad you enjoyed this recipe! It’s one of our favorites!
Claire
I just made a half recipe of this dressing so that I could try it before committing to making more. The finished product was tasty but very runny, not thick like in the photos. As a result, I didn’t add any water which would have made it runnier. Any ideas on why mine was was not thick? I double-checked my proportions to make sure that I halved all the ingredients. I used Yehuda tahini from Turkey.
Alison Corey
Hi Claire,
I’m glad you enjoyed the flavor the tahini sauce. I’m sorry it was not as thick as you would have liked.
The thickness likely has something to do with your tahini. Some are funnier than others. Always stir your tahini well in the container before using it as the oil rises to the top. So it will be runnier at the top and way too thick on the bottom.
Nancy
How long does this keep in the refrigerator?
Alison Corey
It will keep in the refrigerator for up to a week.
sara murphy
Always looking for good (great) Buddha Bowl dressings. I may have just missed it in your post, but what is a serving size besides 1/12 of the recipe, please and thanks?
Alison Corey
A serving is about 2 tbsps.
Wendy
This is so delicious!! I cannot have gluten or soy so I used coconut aminos, which is sweet, so I skipped the maple syrup. This is hands down the best recipe I have tried. Will definitely be in my fridge at all times! Thank you!
Alison Corey
I’m so glad you enjoyed this recipe!! It’s a favorite of ours too!
LED
Tamari is the best substitute for soy sauce in my world, I use it in virtually everything.
Alison Corey
Yes, I agree tamari is an excellent substitute!
Diane
Definitely going to try this recipe BUT to be correct this recipe is not “vegan” if you use soy sauce. Must substitute tamari for it to be vegan.
Alison Corey
Hi Diane,
I hope you do try this recipe. However, I want to be clear, that soy sauce is vegan. It is made by brewing soybeans, wheat, salt, and water, and is then fermented for several months. Soy sauce is not however, gluten-free. Which is why tamari is recommended for those on a gluten-free diet. If you are both vegan and gluten-free then tamari is an excellent alternative.
Samantha
Would coconut aminos work to sub out soy sauce?
Alison Corey
Yes, coconut aminos would work well!
Andrea
I’ve saved this as my “go-to” tahini sauce when making Buddha bowls! It’s so flavorful and goes perfect with roasted veggies and quinoa!
Alison Corey
Hi Andrea!
Thank you for the wonderful review! We love this sauce too, and always keep it on hand!!
Jessica
I used your recipe as the base for my dressing today and it was CRAZY good. My husband and his friend were scraping the bits of salad from the side of the bowl because it was so yummy. Thank you!!! I’m making this again next week!
Alison Corey
Hi Jessica! I’m so happy to hear you and your husband loved the dressing!
Jessica
I just crawled out of bed to eat the last 3 spoonfuls of this with some apple slices as a midnight snack! Obsessed!
Alison Corey
Awesome! It is so good! You can really enjoy it with almost anything!
Iyesha
What is the serving size (ie 1 tbsp, 1oz?) I love that you have the nutrition facts on here! And it tastes amazing.
Alison Corey
I’m so glad you love the recipe! Yes, you are correct, a serving size is about 1 tablespoon.
Carey McDougall
The best dressing ever. This is always in my fridge now.
Alison Corey
I’m so glad you love this recipe! It’s one of our go-to dressings we keep in our rotation!
Jacqueline Debono
I love hummus so I’m sure I’d really love this tahini dressing! I’ll probably be adding it to everything like you!
Veena Azmanov
So many awesome flavors and vegan sounds interesting. I want to surely make mine ready too.
Anita
I think I have a non-vegan version for this dressing with peanut butter! I bet I’m going to love this dressing with tahini too.
Beth
Ooooo, pass me a straw! I’m just going to drink this – delish!!
Whitney
It looks delicious and I definitely am interested in what’s in a buddha bowl!