A fantastic dressing recipe is sometimes very hard to find! Sure, you can use your usual vinaigrette or a boring bottle from the grocery store, but is that what you really want? Wouldn’t you be more satisfied with something fresh, homemade, and absolutely spoon-licking, like this delicious, vegan cilantro tahini dressing?
I don’t know about you, but I am addicted to tahini. It’s so incredibly creamy with a super sesame seed aftertaste that has you going back for more…and more! Imagine adding to that a touch of tangy, tart lemon juice, savory spices, and a tiny bit of sweet and salty flavor. Absolute heaven!
How to Serve It Up
There are so many ways to use this appetizing dressing to your advantage. Our Cilantro Tahini Dressing is literally delicious on anything––and everything!
- Start With Salad – A super way to use this tasty dressing is to add a few spoonfuls to your simple salad. Check out our Superhero Salad Guide for more inspiration!
- Terrific Taco Topping – You’ll love how this scrumptious sauce will make your tacos and burritos 10x better. Cool dressing on warm beans is the best! Just substitute some cumin or chili spice for the ginger.
- Crudite Cravings – Use as a delectable dip for your colorful carrots, crisp cucumber, and crunchy celery. Add less water when creating the recipe for a thicker consistency. Excellent choice for a hummus platter, too!
- Pour Over Potatoes – I feel like I suggest this a lot, but potatoes are a perfect base for almost all toppings. Especially dressings. Your baked potatoes, air fryer sweet potato fries and stuffed potatoes will thank you for the addition of this savory sauce!
- Break Out the Buddha Bowls – Give some razzle dazzle to your rice dish by drizzling some of this dressing over the top. Our Easy Vegan Pad Thai recipe or even this Vegetable Pasta dish would sparkle with a little bit of ginger-spiced sauce!
Once you make this cool and creamy sauce, you’ll be hooked––and hungry! Of course, you can always adjust the spice level to make it your own: add more or less ginger, call in some cayenne or crushed red pepper, and maybe surprise yourself with a wee bit of wasabi. But, I think you’ll fall in love (at first taste) with this fabulous dressing as is.Print
What’s the best way to make a brilliant Buddha bowl? Adding the most enticing dressing! This one is cool and creamy with a slightly spicy kick that will soon become a family favorite. It’s beautifully green and perfect drizzled on top of roasted veggies, rice or other grains, or salad greens.
- ½ cup of tahini
- ½ cup of water
- ¼ cup of lemon juice
- 2 garlic cloves, chopped
- 6 sprigs of cilantro
- 1 tablespoon of soy sauce
- 1 tablespoon of fresh ginger
- handful of spinach
- ½ teaspoon of salt
- ¼ teaspoon of sugar
- Add all the ingredients to a blender and blend on high until completely smooth and creamy.
If this dressing is too thick for your liking, add a little bit of water and blend until you reach your dream dressing consistency.
Keywords: cilantro, dairy-free, dressing, egg-free, salad, tahini
Pour any of your leftover vegan Cilantro Tahini dressing into a mason jar with a lid and refrigerate. This dressing will easily last 3 days and, if it’s too thick after that time, just add a little bit of warm water and shake well.
A good idea to make a double (or triple!) batch so you can share it with your family (unless you’re selfish like me and eat it all yourself on numerous salads) and have enough to last the entire week. There are so many ways you can use this delicious dressing that I promise you’ll wish you had made more in the beginning!
More Delicious Dressings to Try:
- Vegan French Dressing
- Creamy Oil Free Dill Dressing
- Asian-Inspired Dressing (Chickpea Salad)
- Simple Vinaigrette (Vegan Israeli Couscous)
- Creamy Oregano Dill Dressing (Picnic Pasta Salad)
We want to thank our amazing recipe testers Anne Sparks & J.J.Steele for helping us perfect this recipe!
Vegan Cilantro Tahini Dressing recipe by Michelle Cehn and Toni Okamoto for World of Vegan. Copyright of World of Vegan™, all rights reserved. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links that support our work at World of Vegan.