If you're still buying bottled dressing, this creamy maple tahini dressing is your sign to stop. All you need is 5 ingredients and 5 minutes for this nutty, garlicky, and slightly sweet, versatile dressing. Goes great with with salads, roasted veggies, quinoa bowls, and more!
Homemade dressings are so easy and so much healthier than store-bought. Looking for more to try? Check out my dairy-free ranch and maple Dijon vinaigrette dressing.
Why You'll Love This Maple Tahini Dressing
- It's a creamy dressing that is dairy-free, oil-free and refined sugar-free.
- Naturally sweetened with pure maple syrup. Maple syrup is my favorite natural way to sweeten things, just like in my maple salmon sheet pan dinner.
- Made with just 5 ingredients, takes 5 minutes and lasts a week in the fridge.
- Versatile little gem that can be used for salads (like my Mediterranean Buddha bowl), grain bowls, roasted veggies, and a dipping sauce.
- Contains fiber and protein. While not a huge source, you can feel good knowing you are getting 3 grams of protein and 1 gram of fiber per serving, which is unlike most dressings.
Have questions about this recipe? Ask AI!
Homemade dressings and condiments are one of the easiest things to make, and once you start, you won't go back. From this tahini dressing and dairy-free cilantro lime dressing to my gluten-free teriyaki sauce and my 5-ingredient balsamic vinaigrette, you'll see one of these in my fridge at all times.
Okay, but back to this recipe... you may be wondering what exactly is tahini? Tahini is a paste made from ground sesame seeds. Similar to how you'd make nut butters, but made from sesame seeds. Tahini is commonly used in dressings, hummus, and a lot of Middle Eastern and Mediterranean cooking.
In addition to salads, you'll find me using tahini on my roasted asparagus with tahini recipe, but don't stop here - it would also be amazing drizzled over roasted Brussels and sweet potatoes.
Ingredient Notes
- Tahini - You'll want a nice, pourable/runny tahini for this dressing. Soom is my go-to, but just make sure to use runny tahini.
- Garlic - I prefer fresh garlic, but garlic powder can also be used. The recipe card below lists amounts for both.
- Maple syrup - You definitely want to use pure maple syrup and none of that fake imitation stuff.
- Salt - As always, I recommend fine sea salt. If using regular table salt, reduce salt slightly.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
How to Make
- Add all ingredients to a shallow bowl.
- Using a fork, or small wire whisk, whisk ingredients together.
- Whisk until creamy and smooth. Add additional cold water to thin if you'd like it thinner.
TOP TIP: I find it easier to whisk in a shallow bowl vs. adding to a mason jar and shaking. Once mixed, you can store in a mason jar.
Additional Tips and Notes
- Stir tahini well before using to recombine the oils.
- Use COLD water to thin the dressing.
- For a smokey flavor, sprinkle in some smoked paprika or for a little heat, sprinkle in some red pepper flakes or cayenne pepper.
- For a thicker, dip-style sauce, use less water.
- Taste to adjust. If you'd like it more sweet, add in additional maple syrup. If you'd like it more vibrant, add additional lemon juice. But wait 5-10 minutes after mixing before adjusting!
- Tahini dressing will thicken in the fridge - whisk in a little bit of COLD water to thin again.
How to Use Maple Tahini Dressing
This maple tahini dressing is one of those "put-it-on-everything sauces." Aside from your basic salad, here are some healthy and tasty ways to use this dressing.
- Use as a dipping sauce for sweet potato fries or air fried sweet potato cubes.
- Add to a buddha bowl or quinoa bowl with crispy roasted chickpeas and your favorite toppings.
- Drizzle on my vegan Mediterranean Buddha bowls.
- Swap out the lemon dressing on this pecan apple arugula salad.
- Drizzle on roasted veggies like carrots, Brussels sprouts, or a vegan cauliflower steak.
- Drizzle over your favorite protein, like chicken, shrimp or salmon.
How to Store
This dressing will last for up to a week when stored in an airtight container in the fridge (mason jars are my favorite). I do not recommend freezing.
Important note: Dressing will thicken as it's stored. Whisk in a little bit of cold water to thin.
Recipe FAQs
Tahini is a rich and cream paste made from ground sesame seeds. It can be used in dressings, dips and even baked goods.
This is normal when tahini is mixed with an acidic ingredient, like lemon juice. Slowly add cold water to thin it out and to create a pourable/drizzle-able dressing.
Use a tahini made from hulled sesame seeds as it will result in a creamier more mild flavor. The majority of tahini sold at grocery stores is made from hulled sesame seeds (it should say on the jar if it's not made from hulled sesame seeds and is made from whole/un-hulled seeds).
More Clean Eating Dressing Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Maple Tahini Dressing
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Equipment
- 1 small bowl
Ingredients
- ¼ cup tahini
- ½ tsp. fine sea salt
- 1 small garlic clove, minced (I recommend using a microplane)
- 1 tbsp. fresh lemon juice
- 1-2 tbsp. pure maple syrup (start with 1 tbsp. and add more to taste)
- 2-4 tbsp. cold water (start small and add more to thin)
Instructions
- Add all ingredients to a shallow bowl and whisk to combine. Note: Start with 1 tablespoon of maple syrup and 2 tablespoons of water. Add additional water to thin or additional maple syrup to taste.
Notes
- You can use ¼ tsp. garlic powder in place of the fresh garlic.
- I find that 1.5-2 tablespoons of water makes the perfect consistency for drizzling over salads and veggies. If it becomes too thin, you can add a little extra tahini.
- Store dressing in an airtight container in the fridge for up to 1 week. Dressing will thicken in the fridge - whisk in a little bit of cold water to thin.
Nutrition
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Steve E. says
Tasty!
Sara says
I've been eating this drizzled over greens and roasted veggies and as a dip for raw veggies - so, so good!