Green Tahini Sauce – Creamy Zesty and Bright! This simple sauce takes only a few minutes to whip up and goes with everything! It’s perfect for salads, falafel, power bowls and dip – it’s sure to become a family favorite! The best part is that there is NO COOKING REQUIRED!
If you like your sauce spicy, clean and green you’re going to love this recipe. I recently made this dressing to drizzle over shrimp kabobs and was blown away. My mom came over for a last minute dinner last week so I needed to throw something together quickly. Dinner was on the table in under 15 minutes! While roasting the shrimp kabobs in the toaster oven I threw the ingredients into the blender and whipped up the sauce.
For those of you who want clean healthy food FAST. This recipe is a must try.
Whats in Green Tahini Sauce?
Since this sauce is made from commonly used fresh produce and pantry items, chances are you already have exactly what you need to make it!
- White Wine Vinegar
- Fresh Garlic
If you don’t have these exact ingredients, fear not! Here are a bunch of useful substitutions.
- Garlic – If you don’t have Fresh Garlic you can use 1/2 tsp garlic powder or 1 tbsp of jarred garlic.
- Vinegar – Any light vinegar will work instead of white wine. Some other vinegars I’ve used to make this recipe successfully include rice, apple cider and red wine vinegar.
- Jalapeno – If you don’t have fresh jalapeno you can use 1/4 tsp of cayenne pepper.
- Tahini – See the section below for good substitutions for tahini!
Substitutions For Tahini
Tahini is a paste made from ground up sesame seeds. I love it because it’s tasty, clean, nutritious and much more affordable than other types of nut butters. That being said, if you’re allergic to sesame seeds or don’t have any handy, here are a bunch of alternatives that will work.
- Sunflower Butter – Sunflower butter is the best alternative to tahini. The consistency of sunflower butter is almost the same and the flavor profile is similar. If you want to make the sunflower butter taste even more like tahini you can mix some sesame oil into it.
- Cashew Butter – Nut butters in general make great substitutes for tahini
- Almond Butter
- Peanut Butter – Peanuts are often contaminated with mold and contain aflatoxins. Not my first choice but it will work!
What to Serve with this Sauce
This spicy tahini sauce goes well with just about everything. I love serving it as a dressing over spinach for a quick side salad. It’s also the perfect dipping sauce for these no cook falafel balls. You can also drizzle it over roasted veggies and seafood. I’ve also had good feedback when using it as a condiment in wraps and sandwiches.
Do you refrigerate tahini?
Tahini is shelf stable before you open the package. Once the package has been opened you should keep it in the fridge.
Refrigerate – How long does the sauce last in the fridge? You can leave the sauce in the fridge for up to 5 days.
Freeze – You can freeze the sauce for up to 3 months. I like freezing sauce in ice cube trays for perfect single serving uses. Reheat the sauce in a skillet over medium low heat.
How to Make Vegan Tahini Sauce
Step 1: Peel the garlic, chop the cilantro, separate the parsley leaves from the stems and juice the lemons.
More Vegan Sauces and Dressings to Try
- Cheesy Garlic Aioli
- Guatamalan Hot Sauce
- Dairy Free Caesar Dressing
- Carrot Ginger Miso Dressing
- Tomatillo Salsa
- Oregano Vaneggerete
Spicy Green Tahini Sauce
- 1 Bunch Cilantro stems included
- 1 BIg Handful Parsley Leaves woody stems removed
- 2 Lemons juiced
- 2 tbsp Apple Cider Vinegar
- 1/2 C Water
- 1/3 C Tahini
- 1/4 Jalapeno seeds removed
- 3 Garlic Cloves
- 1/2 tsp Sea Salt fine grain
- 1. Combine the cilantro, parsley, lemon juice, water, vinegar, jalapeno and garlic cloves in a high speed blender. Blend until smooth. Use a tamper to press the ingredients into the blade for even emulsification.