Raw tahini is one of those ingredients everyone should have in their house. It adds an element of creaminess to any dish, dressing, sauce, or even drink (Iced Tahini Mocha…a recent new addiction of mine, recipe courtesy of Mandi over at Besolful). My mom frequently made falafals growing up. For the sauce, she would blend tahini, yogurt, garlic, jalapenos, and a few other spices. So I have been pretty familiar with tahini. However, after I became vegan, I’ve omitted the yogurt and added a few additional ingredients to make my own perfect version of a tahini-based sauce, my Creamy Cilantro Tahini Sauce!
Last week I started experimenting in the kitchen and developed another new AWESOME recipe inspired by something I recently enjoyed at a local eatery. I know what you’re thinking…that last sentence was quite secretive. But don’t worry, that recipe is coming to you soon, and I promise it’s worth the wait. I had a few ideas on how to use my latest creation, but needed a creamy sauce to pair it with. This Creamy Cilantro Tahini Sauce was perfect and really hit the spot on flavor. Although I initially developed this dressing to go with falafals, last week I used it in two other new recipes (coming to you soon), and then used the left-overs as a dipping sauce with a raw veggie platter made up of bell peppers, cucumbers, and carrots.
You can use this sauce as a dip, drizzle it over a green salad, or enjoy it with falafals, sandwiches, and wraps. Not only is this sauce very versatile, but it’s also very easy and quick to make, flavorful, and light. And if you’re STILL looking for ideas on how to use this delicious sauce, wait till you see my two NEW recipes coming soon. You will love them!
I’ve tried and used many different brands of tahini from various grocery stores, but if possible, I would recommend purchasing tahini from your local Mediterranean or Middle Eastern grocery store. It tastes much better and the consistency is much more ideal to work with compared to ones found at the big grocery chains, and many of these stores don’t even carry tahini.
Whip up this delicious sauce, and if you do, be sure to let me know in the comments below. Tag me on Facebook or Instagram @vegetariangastronomy , #vegetariangastronomy, so I don’t miss it!
Creamy Cilantro Tahini Sauce
- 1/3 cup tahini
- 2 cloves garlic , minced
- 1/2 cup fresh cilantro
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 teasp fresh lemon juice
- 1/4 teasp salt , plus more to taste
- Combine all the ingredients into any blender (I used my Vitamix ), and blend until completely smooth. Taste and season with additional salt and/or lemon juice as needed.
- Chill and store in the fridge until ready to use (note that the sauce will thicken once it chills in the fridge).
- You can use this sauce as a dip for almost anything, drizzle it over a green salad, or enjoy it with falafals, sandwiches, and wraps.
This sauce really looks soooo good… Almost like a mint chutney… YUMMY!
I cant wait for your other recipe! I am pretty sure it will be worth the wait.
Hope you are having fun on holiday xx
You will love the recipes coming soon! And yes…the color of this sauce is awesome because of the cilantro! We had a great vacation, but now glad to be home =)
Look at that beautiful color! This sounds wonderful! I’m looking forward to seeing the new recipes you’ll be using this with. Thank you so much for the love – makes my day to hear how you’ve been enjoying the tahini mocha!
You will love the new taco salad recipe I’m posting witht his sauce – or with your sauce for that matter! =) And that iced tahini mocha seriously changed my life, although I only have it a few times, it’s so good whenever I do! I never thought i’d enjoy tahini in a drink! Thank you!
Wow! Fantastic! Excellent! Oh sooo good. I made your Creamy Cilantro Tahini sauce, it was the hit and talk at my summer dinner party.
Wow – that’s so great to hear! I’ve been loving it on all sorts of dishes…what did you use it on? Thanks for trying out the recipe and following!
how long will this last in fridge?
I’d say 3-5 days mainly because of the cilantro.
I love a sauce like this on falafals!
I love this recipe! YUMMY! It came out great!!! Thank you!
Awesome! Glad you loved it! What’d you use it on?
I love this recipe, though I think I’m not using enough cilantro? The 1/2 cup – I used just the cilantro leaves…stems too? Chopped leaves and stems? Didn’t come out the brilliant green like in the photo, though still delicious! Suggestions other than use more cilantro? 😉
I’ve made this a few times the past month and it’s pretty green in color. I usually pack in the 1/2 cup cilantro so I’d go for more cilantro if you prefer. And I usually don’t just pick off the leaves. I take the larger thicker parts of the stem off the bottom and then wash and chop the rest (leaves + stem) for most of my recipes. Hope that helps!
Made this sauce twice already- so good! How much is 1 serving? 1 tablespoon?
So glad you loved it! On the recipe card I put that 2 servings is about 2/3 cup of sauce! Hope that helps
Thank you so much! Used this to recreate a Roasted Veggie Quinoa Bowl from Next Door. I appreciate your effort for vegan recipes <3
Awesome! So glad you loved it. That sauce pairs so well with so many things.
I need some great lectin free dressing recipes as it helps my Sjogrens. I am growing Cilantro in our garden so this is perfect. Can’t wait to try it.
This dressing is delicious and works so well for many dishes! Let me know if you try it.