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Lemon Tahini Dressing

Quick Lemon Tahini Dressing

This easy vegan lemon tahini dressing recipe improves almost any food it touches–kale salad, roasted cauliflower, grilled tempeh pitas, broccoli and more. It’s super creamy, tangy, savory, and 100% dairy free.

Whether as a salad dressing, savory sauce or delicious dip, lemon tahini dressing is quick, easy and delicious! This recipe makes ~¾ cup. Store in the refrigerator for ~2-3 days, but always use your best judgment for any leftovers.

Often, tahini will separate in the jar; meaning the oil will rise to the top and the ground sesame seeds will settle on the bottom. We commonly see this with natural peanut butter too. Because of this, tahini can be really creamy and free flowing at the top of the jar, and kinda like clay at the bottom of the jar.

When making lemon tahini dressing recipe, I like to get practical. If your tahini feels a bit like wet clay, use a fork to break it up with the lemon juice, water, etc. Then, move on to the whisk to get it super creamy.

To get it to the consistency you like, sometimes you need less water and sometimes, you need more. So, add a little water at a time during the whisking, and when it’s the consistency you like, you’ve nailed it.

None of this is hard. And it tastes so awesome 💜

Check out more UVK vegan sauces and condiments, like Vegan Tzatiziki Sauce, Vegan Worcestershire Sauce, Vegan Ranch Dressing and more.

An easy vegan lemon tahini sauce recipe

Lemon Tahini Dressing

⅓ cup unsalted and unsweetened tahini

¼ cup lemon juice

½ tsp garlic powder

¼ tsp salt

1 Tbsp-⅓ cup water (see notes above)

1. Add the tahini, lemon juice, garlic powder, salt and 1 Tbsp of water to a mixing bowl. If your tahini is a little dense (see notes above) use a fork to break it up and mix it with the water. If your tahini is pretty smooth, whisk everything together.

2. If the tahini dressing is super thick, add a little more water and keep whisking. Keeping adding water and whisking until it’s the consistency that’s right for you.

3. Taste, and adjust seasonings, if needed (more salt? more garlic powder?). Serve this lemon tahini dressing on salads or as a sauce for roasted cauliflower, on chickpea pitas and more.

A delicious vegan lemon tahini dressing on Kale Salad with Toasted Pita. Yum!
Roasted cauliflower with lemon tahini sauce

5 responses to “Lemon Tahini Dressing”

  1. writinstuff – Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!
    writinstuff says:

    Love using tahini especially for dressing. Looks amazing!

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Thank you so much!

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Yay! So glad you enjoyed it! The recipe makes ~¾ cup, but how much per serving greatly depends on how much you like to drizzle over your food. If we go with the average of 2 Tbsp per serving, it’s ~6 servings.

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