This Dairy-Free Creamy Tahini Dressing is my go-to dressing for salads, grain bowls, rice bowls and more! it’s so easy to make with only 7 simple ingredients: tahini, plant milk, olive oil, vinegar, salt, lemon juice, and maple syrup. Be sure to keep this healthy homemade dressing in your fridge at all times!
This, my friends, is my go-to homemade dressing for all kinds of delicious meals. I put it on my salads, my rice bowls, I use it as a dip, and this Dairy-Free Creamy Tahini Dressing is featured in my Protein Packed Creamy Tahini Quinoa Bowls! I decided to give this deliciously healthy dressing it’s own dedicated blog post because it’s seriously THAT good 😉
I am a big fan of making your own salad dressings at home, for many reasons, but mainly because 1. you know exactly what’s in them, 2. you’re avoiding any nasty, unnecessary ingredients, 3. it’s not loaded with sugar like some store-bought dressings are. OH YEAH! And it’s delicious too!
☆ Tahini. The tahini I use is very smooth and on the thinner side, so you may want to start with just the 1/4 cup and add more if you prefer a thicker dressing.
☆ Olive Oil. I like to use a light EVOO, but you can also use avocado oil or other light, neutral flavored oil.
☆ Plant Milk. This is where the creamy part comes in. For the creamiest tahini dressing I like to use rice milk or oat milk, but you can also use almond or cashew. You can use your favorite plant-based milk.
☆ Lemon Juice. Tahini and lemon are a match made in heaven. The lemon juice adds a little acidity but also a nice zing of lemon.
☆ White Wine Vinegar. You can also use apple cider vinegar, I’ve used both. Like the lemon juice, it adds a nice acidity to the dressing without being an overpowering vinaigrette.
☆ Maple Syrup. You know I love adding a touch of natural sweetness to my recipes! Maple syrup is my go-to and it pairs so wonderfully with tahini. The touch of sweetness also helps to balance out the acidity from the vinegar and lemon juice.
☆ Salt & Pepper. If you’re not a pepper fan, just skip it 😉
How To Make Homemade Dressing
I like to blend my dressings in a small hand blender. You could also use an immersion blender or even a regular blender would be fine. If you don’t have a blender, you can simply whisk the ingredients together in a small bowl until smooth. If the dressing is too thick, add a little bit of water or an additional splash of plant milk. If it’s too thin, add a little bit more tahini. The consistency is totally your preference. I tend to like thicker dressings, so adjust the recipe according to your liking.
My Other Homemade Condiment Recipes
I’d love to hear how you’re using this Dairy-Free Creamy Tahini Dressing down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this homemade, plant-based dressing recipe! Tag me on Instagram, Facebook, or Pinterest!
- 1/4 cup + 2 tablespoons tahini
- 1 tablespoon olive oil
- 1/3 cup plant milk (I used rice milk but you can use any plant-based milk)
- 1 tablespoon lemon juice
- 1/2 tablespoon white wine vinegar (or apple cider vinegar is good too)
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- pinch of pepper (optional)
- In a small blender, blend all of the ingredients together until smooth. You may add a little water if you prefer runnier dressing, or add a bit more tahini if you like a thicker dressing. Alternatively you can whisk together all of the ingredients in a bowl until smooth. Keep the dressing stored in an airtight container in your fridge for up to 3 weeks.