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.
If you like this recipe you might like my vegan ranch dressing or chipotle lime ranch dressing!
Tahini Goddess Salad Dressing
Ingredients
- 1/2 cup tahini
- 1/2 cup apple cider vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons dried parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- water as needed to thin
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.
Shauna
Can you substitute Bragg’s Liquid Aminos (natural soy sauce alternative) instead of the soy sauce? Or would you stick to the soy sauce? Thanks! Can’t wait to try this recipe 🙂
Cassidy Reeser
I have personally never tried liquid aminos but I’ve heard the two are very similar — so I would say to go for it! 🙂
harmless
OMG so good! Been buying Annie’s but not everyone carries it so bought the basics and made it tonight.
I didn’t even have to use a blender. Mixed it up in a measuring cup, stirred with a spoon and then poured into an empty soy sauce bottle I had washed.
Shaking up and sampling… Water wasn’t even needed to thin it.
Can’t wait to try it on a turkey pita tomorrow!
Cassidy Reeser, RDN, LD
So glad you liked it! Thank you 🙂
harmless
Do you have av recommendation to actually thicken it?
I thought it sitting in the fridge overnight would but still pretty thin when I made my pitas today even though I didn’t add any water when making it.
Thanks again!
Cassidy Reeser, RDN, LD
To thicken it you can add more tahini. Hopefully that will help it!
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.
Greg
Question, Cass…I just made it again, and although it hasn’t chilled long enough in the fridge, it’s very thin this time (probably needs to chill longer to thicken slightly).
My question is the ingredients list above says 1 tablespoon of water…yet your directions state “Add water 1 tablespoon at a time to thin to desired consistency.”. Huh? There’s only i tablespoon in the ingredients, so I was wondering if you possibly meant to add water 1 TEASPOON at a time?
I figure next time I will just cut out the water entirely, as there’s already apple cider vinegar, leamon juice, and olive oil in it.
Cassidy Reeser, RDN, LD
What it should say in ingredients is “water, as needed” and instructions to “add water as needed to thin, one tablespoon at a time” so I updated the post to reflect that. Thank you for making it again!!
Greg
Thanks, Cass…that explains why the batch I made was so thin. I figure next time I may just skip the water entirely.
Robin
Love this! Tastes just like Trader Joe’s. I did end up adding I little more tahini.