Homemade tahini salad dressing is so easy to make that you'll never want to buy store bought again! Just like goddess dressing, this recipe is lightly garlicky and lemon-y, perfectly creamy and ready in under 10 minutes.
Tahini goddess dressing is a healthy salad dressing that's free from added sugars. It's lemon-y, lightly garlicky, and packed with flavor.
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!
- Diet-friendly: vegan, vegetarian, gluten-free optional (just use tamari in place of soy sauce), nut-free
- zesty, tangy and creamy, just like the store bought kind
- Ready in less than 10 minutes using just 6 pantry staples!
Ingredients and substitutions
Apple cider vinegar and lemon juice make this dressing very tangy. If you want a more subtle flavor I recommend decreasing the vinegar to 2 tablespoons and replacing the other 1 tablespoon with water.
Tahini is just ground sesame seeds. It can be found in a few different places in the grocery store: either by the “health food” section, by the peanut butter and jellies or by the condiments.
Dry parsley can be replaced with 1 heaping tablespoon fresh chopped parsley if desired.
One garlic clove can be replaced with ⅛ teaspoon garlic powder.
Soy sauce provides saltiness and umami flavors. Choose a reduced sodium soy sauce for a lower sodium dressing. Use an equal amount of tamari to make this recipe gluten-free.
Step by step instructions
This recipe is as easy as:
- Add Ingredients to a blender
- Blend until smooth
If you don’t have a blender you can just whisk the ingredients together in a bowl.
Recipe FAQ and expert tips
- Thickness/consistency: Sometimes the oils in tahini separates while in the bottle, so make sure your tahini is well-stirred before adding it to the blender. The dressing thickens as it cools in the fridge. You may need to add a splash of water before serving.
- Serving ideas: Try out this tahini goddess dressing on a warm kale salad with roasted butternut squash or this kale salad with chickpeas.
- Make it green goddess by adding a total of 1 cup of fresh chopped herbs like cilantro, parsley, dill, and/or basil. You can include the stems.
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.
Yes! Tahini dressing freezes well. I like to freeze it in pint sized ball jars. Leave at least ½ inch of space at the top of the jar. Freeze for up to 3 months and let thaw overnight in the fridge before using. Just place a jar to thaw in the fridge for 1-2 days prior to use.
Yes! Tahini is high in oil content which can cause it to spoil quickly. For best quality, store tahini in the fridge or according to label instructions.
Use tamari in place of soy sauce to make this recipe gluten-free and soy-free. Choose a tahini that is certified gluten-free as sometimes gluten-containing ingredients are added to help with shelf life.
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Goddess Style Tahini Salad Dressing
- ½ cup tahini
- 3 tablespoons apple cider vinegar see note #1
- 2 tablespoons soy sauce I like to use reduced sodium
- 2 teaspoons dried parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice ~1 medium lemon
- 2-3 cloves garlic minced, see note #2
- water as needed to thin
- Add all ingredients to a blender and blend until smooth.
- Add water 1 tablespoon at a time to thin to desired consistency. Store refrigerated in airtight jar for up to a week.
- Apple cider vinegar and lemon juice make this dressing very tangy. If you want a more subtle flavor I recommend decreasing the vinegar to 2 tablespoons and replacing the other 1 tablespoons with water.
- Garlic: Adjust amount based on your flavor preferences. One garlic cloves = ⅛ teaspoon garlic powder.
- Storage: Keep refrigerated in a closed container for up to a week.
- Freezing instructions: I like to freeze dressing in pint sized ball jars. Leave at least ½ inch of space at the top of the jar. Freeze for up to 3 months and let thaw overnight in the fridge before using.
Note: This recipe was originally shared on September 24, 2018. I updated the recipe post on March 2, 2021 to include tips & FAQ, new photos and a video. The amount of apple cider vinegar was decreased from ¼ cup to 3 tablespoons in the updated recipe.