This tahini sauce features lemon, fresh herbs, and a subtle hint of garlic for a delicious dairy-free addition to main meals or salads.
Looking for more vegan sauces to take your food to the next level? Check out these recipes for cashew lime crema, dairy-free cucumber raita, and vegan pesto.
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- Why I love it 💚
- Tahini 🌱
- Ingredients 📋
- Step by step 📷
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- More ideas 💡
- Recipe 👨🍳
Why you'll love this recipe
- It's quick to make in a blender
- It lets you to add instant flavour to meals
- You can store it in the fridge for up to 5 days
- It has a creamy texture despite being completely dairy-free
Tahini – the magical ingredient
New to the world of tahini? This smooth sesame seed paste has a creamy texture and an earthy, nutty flavour that lends itself well to simple sauces like this one.
If you've got a jar and are looking for more uses in the kitchen, allow me to recommend a few of my own favourite vegan recipes with tahini: 👇
What you'll need
To make this delicious herby tahini sauce, you'll need:
- Tahini to provide the underlying flavour and texture
- Olive oil to add extra creaminess
- Garlic for a subtle aromatic hum
- Lemon for its sharp citrus notes
- Agave syrup for a touch of sweetness
- Fresh herbs such as parsley or basil (I used a bit of both but you could use any you like)
How to make lemon herb tahini sauce
Add all the ingredients to a high-powered blender.
I'd suggest starting with 2-3 tablespoons of cold water until you have a better idea of the consistency.
Blend until very smooth, stopping to scrape down the sides if necessary.
Have a taste and adjust the flavours to your liking. If the sauce seems too thick, continue blending in one tablespoon of cold water at a time until you're happy with the consistency.
Store in the fridge in an airtight container for up to 5 days to enjoy as a sauce, dressing, dip, or spread.
Serving suggestions
I like to use this as a flavourful sauce spooned over dishes such as miso baked tofu, grilled tempeh, black bean burgers, grilled asparagus, or spinach couscous.
It also adds a nice touch to mashed potatoes (or colcannon), and works as a dipping sauce along with the likes of baked falafel, haggis fritters, or baked potato wedges.
Keep in touch
Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇
More vegan recipe ideas
If you liked this recipe, you might also enjoy:
You can also check out my full list of vegan sides and vegan dairy alternatives.
Full recipe
Creamy Lemon Herb Tahini Sauce
Ingredients
- 4 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 2 teaspoons agave syrup
- Small handful fresh herbs (I used approx. 8 large basil leaves and 6 sprigs of parsley)
- 4 tablespoons cold water (plus more if needed)
- Salt and pepper to taste
Instructions
- Add all the ingredients to a high-powered blender. I'd suggest starting with 2-3 tablespoons of cold water until you have a better idea of the consistency. Blend until very smooth, stopping to scrape down the sides if necessary.
- Have a taste and adjust the flavours to your liking. If the sauce seems too thick, continue blending in one tablespoon of cold water at a time until you're happy with the consistency.
- Store in the fridge in an airtight container for up to 5 days to enjoy as a sauce, dressing, dip, or spread (see serving suggestions above for ideas of where to use this).📸 See recipe steps >📖 Table of contents >
Notes
Nutrition
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