Easy Balsamic Tahini Dressing Recipe | Creamy Vegan Salad Sauce
A creamy, dairy-free balsamic tahini dressing that blends tahini, balsamic vinegar, lemon, garlic, and maple for a silky, versatile sauce. Whisks together in minutes and is perfect for salads, bowls, veggies, or dipping.
Ingredients
Ingredients
- 1/2 cup tahini (well-stirred)
- 3 tablespoons balsamic vinegar (good quality)
- 1–2 tablespoons fresh lemon juice, to taste
- 1–2 tablespoons maple syrup or agave
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated or finely minced (or 1/4 teaspoon garlic powder)
- 1–2 tablespoons extra-virgin olive oil (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3–6 tablespoons cold water, to thin to desired consistency
- Pinch of red pepper flakes (optional)
- 1 teaspoon soy sauce or tamari (optional)
- 1 teaspoon toasted sesame oil (optional)
Instructions
Instructions
- In a medium bowl, whisk together the tahini, balsamic vinegar, lemon juice, maple syrup, Dijon mustard, garlic, sea salt, and black pepper until combined; the mixture may thicken at first.
- Slowly whisk in the olive oil, if using, until the dressing looks glossy and emulsified.
- Add cold water 1 tablespoon at a time, whisking until smooth and pourable, thinning to your desired consistency.
- Taste and adjust the seasoning with more salt, a splash of balsamic for tang, or extra maple for sweetness as needed.
- Whisk in any optional add-ins like red pepper flakes, tamari, or toasted sesame oil, if desired.
- Serve over salads, grain bowls, or roasted vegetables, or use as a dip.
Notes
Stir tahini well before measuring to prevent separation and ensure a silky texture. Store in a sealed jar in the refrigerator for up to 7 days; it will thicken as it chills, so whisk in 1–2 teaspoons cold water or a splash of lemon to loosen before serving. Do not freeze. Shake before each use. For oil-free, skip olive oil and thin with water.