Homemade tahini salad dressing is so easy to make that you’ll never want to buy storebought dressing again! It’s lightly garlicky and lemon-y and perfectly creamy.
What is a salad without a delicious salad dressing? I often buy Annie’s Goddess dressing from the store, (not to be confused with green goddess dressing!), but when I have some forethought or a little extra time I love to make homemade goddess dressing.
This recipe is my twist on the original Annie’s dressing, making it a goddess style tahini dressing, AKA the best kind of salad dressing!
Tahini goddess dressing is a healthy salad dressing that’s free from added sugars. It’s lemon-y, lightly garlicky, and packed with flavor. The creaminess in this vegan salad dressing comes from tahini, which is made from toasted sesame seeds. Yummm!
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How to make homemade tahini salad dressing
Making homemade salad dressing is a great way to make your salads a little healthier. It’s seriously amazing how quick and easy it is to whip up a dressing!
Just combine all of the ingredients in a blender and blend until smooth. You can add 1 tablespoon at a time of water for a thinner texture, or keep it as is. The dressing will thicken when it’s refrigerated; add a splash of water to thin before serving.
When you make your own salad dressings you get to customize the dressing to your liking:
Prefer a dressing that’s a little less garlicky? Great, cut down on the garlic cloves.
Looking for a little extra kick? Try a dash of hot sauce!
This recipe makes 5-6 servings of tahini dressing. It lasts in the fridge for about a week, or you can make it in bulk and freeze in individual jars. Just place a jar to thaw in the fridge for 1-2 days prior to use.
Try out this tahini goddess dressing on a warm kale salad with roasted butternut squash or this kale salad with chickpeas.
Tahini Goddess Salad Dressing
Ingredients
- 1/2 cup tahini
- 1/2 cup apple cider vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon water
- 2 teaspoons dried parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 3 cloves garlic, minced
Instructions
- Add all ingredients to a blender and blend until smooth. Add water 1 tablespoon at a time to thin to desired consistency. Store in airtight jar for up to a week.
Greg
I just made it again, Cassidy, and cut back on the apple cider vinegar to only 1/3 cup. Just what I thought…it toned down that vinegar taste a bit. Your recipe is still great…just like the store bought version.
Cassidy Reeser, RDN, LD
Thanks again, Greg! I’m glad you found a way to make it work.
Annie
I would love to make this dressing but can’t use vinegar. Any thoughts on substitutions?
Cassidy Reeser, RDN, LD
Unfortunately, vinegar is one of the main flavors in this dressing, but you could try doubling (maybe even tripling) the lemon juice for acidity and using water to thin as needed.
Greg
I just made your recipe, and it’s perfect! I had just finished off a store bought bottle of Goddess dressing by Wholesome Pantry, and thought I’d try yours (I had been searching for different Goddess recipes online). Your recipe turned out almost exactly like the store bought version, except a tad stronger on the apple cider vinegar (which I can always adjust next time). Kudos to your version of Goddess dressing!
Cassidy Reeser, RDN, LD
Thanks for the kind comment, Greg! The store bought style goddess dressing is exactly what I was going for.