This vegan lemon tahini dressing is perfect for a summer salad. No tasteless rabbit food (ahem, I mean salads) around here.
And those $12 Sweetgreen bowls? No need with this dressing in your back pocket. Just a little bit of prep goes a loooong way toward having quick and healthy meals ready to go.
This lemon tahini salad dressing is perfect for a healthy salad any time of year, but is particularly refreshing in the summer.
My favorite way to enjoy is on buddha bowls, but it's also great on a simple grain bowl or as a chickpea salad dressing. If you want to keep it traditional, enjoy with some pita bread, or add to a hummus recipe in lieu of tahini and lemon.
This dressing (and related salad) was inspired by Roots Natural Kitchen in Charlottesville, VA.
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📋 Ingredients
The two most obvious ingredients in this dressing are lemon and tahini. Why do they make such a great flavor combo? Well, the answer has to do with chemistry.
If you've ever tasted tahini straight, it's very bitter. Bitter taste is a hallmark of a substance called a base. If you remember from high school chemistry, the opposite of a base is an acid.
So what can we do to "neutralize" some of that bitter taste? Add acid of course! In this easy tahini sauce, we use fresh lemon juice and rice wine vinegar.
Still too bitter for you? Or too acidic? Add a teaspoon of agave, and taste again. Science is waaaay more fun with tasting spoons.
Salt complements the acidic flavors from the lemon and vinegar, while lemon zest enhances the lemony notes. We'll sweeten with a little agave (or maple syrup). Finally, warm water thins out the creamy sauce so you can whisk.
To make a complementary salad, you'll need rice, roasted sweet potato, red onions, spinach, and dried cranberries.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
This easy lemon tahini sauce recipe is naturally dairy-free, egg-free, gluten-free and nut-free.
If you have a sesame allergy, try sunflower seed butter (such as sunbutter) instead of tahini.
For a little spice, add a quarter teaspoon (or less) of red pepper flakes.
For a lemon herb tahini dressing, add a half teaspoon of fresh parsley, or other fresh herbs like thyme or dill.
For a more decadent lemon tahini sauce, substitute half of the water for olive oil.
Equipment
To make this bright tahini dressing you'll need:
- Medium sized mixing bowl
- Whisk (or fork in a pinch)
- Microplane or zester (if you don't have one, you can carefully remove the outer layer of zest from your lemon using a knife, but I don't recommend it unless your knife skills are solid).
- Knife
🔪 How To Make This Recipe
First, place all ingredients into a medium sized mixing bowl, starting with tahini and water...
Squeeze fresh lemon juice, and add other ingredients.
Then, whisk until smooth! Taste, and adjust flavors if needed (see above).
If making a salad to go with, dice sweet potatoes into ½ - ¾ in cubes, and roast at 400 for 30 minutes, flipping halfway through. Top with cooked rice, red onions, spinach, and dried cranberries.
👩🍳 Expert Tips
Pro Tip 1: Taste your tahini sauce and adjust accordingly! Too bitter? Add acid in the form of lemon or rice wine vinegar. Too thin? Add a little more tahini and whisk. Great salad dressings are a matter of personal preference.
Pro Tip 2: Store this dressing in a jar or airtight container in the fridge for up to a week. If the dressing is too thick coming out of the fridge, microwave in 5-10 second increments until it softens.
💭 FAQs
Tahini is a ground sesame seed paste that resembles the consistency peanut butter. It's nuttier, less sweet and more bitter than other nut butters.
Yes, tahini is typically vegan as it does not contain dairy or animal products. Tahini is basically a nut butter made from sesame seeds!
Yes, tahini is usually gluten free as well. Always double check the ingredient list, as some manufacturers add gluten to thicken.
Trader Joe's Organic Tahini works well. It's smooth and creamy, not too bitter, and wonderfully nutty.
As a rule of thumb, I wash all my fruits and veggies before using to remove any pesticides or germs.
Since we're using lemon zest as well as the lemon juice, I recommend buying organic lemons. As a rule of thumb, try to buy organic produce when you plan to eat anything that isn't protected by a thick outer layer. I try to buy apples, berries, and greens organic, while bananas and citrus fruit is usually ok to buy conventional if I'm not using the zest. That said, if you can afford to buy all organic, go for it!
Vinegar adds acidity, so replace with something else acidic. You can use lemon juice, or experiment with other vinegars. Apple cider vinegar could be a nice choice. I do not recommend white vinegar or red wine vinegar for this recipe.
What should I serve with lemon tahini dressing? This vegan lemon tahini dressing is great with a salad. When choosing fruits & veggies, think of what might taste good with lemon. My favorite salad has roasted sweet potatoes, rice, some greens, dried cranberries and fresh apples.
My lemon tahini sauce is too bitter, help! Add acid in the form of lemon juice or rice wine vinegar. Start with a teaspoon at a time and mix between tastes.
What other sauces can I make for better tasting veggies? This cilantro lime sauce is killer, my peanut sauce is to die for, this "steak" sauce will jazz up everything from a baked potato to a cauliflower steak, and this vegan chimichurri never gets old.
Looking for another easy recipe? Check these out...
Vegan Lemon Tahini Dressing
Ingredients
- 1 Zest Of Lemon
- 1 Fresh Lemon Juice from zested lemon + more if tastes bitter (I needed another lemon quarter)
- ⅓ Cup Tahini
- ⅓ Cup Warm Water
- Pinch Salt
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon agave optional
Instructions
- In a medium sized mixing bowl, combine all ingredients and whisk until smooth!
- If too thick, add more water.
- If too bitter, add more acid (recommend adding lemon juice by lemon quarters).
- If too runny, add a little more tahini, but make sure to balance with more lemon juice or vinegar in teaspoon size increments.
Angela Milnes says
LOVE this lemon tahini dressing, it's the perfect thing to have in the fridge for "salad days"