5-Minute Creamy Asian Tahini Dressing made with wholesome ingredients—oil-free and perfect for meal prep. This versatile, quick, and easy dressing can be made ahead of time and enjoyed throughout the week. No blender is needed!
This dressing is incredibly versatile and works well with veggie bowls, salads, roasted vegetables, crudités, and almost anything! Plus, it adds heart-healthy fats to your meal, helping you absorb more fat-soluble nutrients like vitamins A, D, E, and K.
Pair Creamy Asian Tahini Dressing with this Asian Bean Salad, my Dense Bean Salad, or these Crispy Roasted Potato Bites!
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👩🏼🌾 Ingredients
- Tahini
- Low-sodium tamari
- Rice vinegar
- Date syrup or maple syrup
- Lime
- Ginger powder
- Red chili pepper (optional)
See the recipe card for quantities.
🫙 Substitutions
- Ginger powder - substitute with fresh ginger instead
- Red chili pepper - omit it for nonspicy
- Tamari - use soy sauce or coconut aminos instead
For more healthy dressings, visit my Vegan Dressing Recipes page.
📖 How to Make Creamy Asian Tahini Dressing
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
- Combine: In a medium bowl, add the tahini, water, lime juice, tamari, vinegar, ginger, and red chili pepper (if using).
- Mix well. Add date syrup to taste, and more water as needed until the desired consistency.
✔️ Expert Tips
- Separation: When you start mixing, the tahini may initially separate when water is added. Keep stirring, and it will eventually transform into a smooth and creamy consistency.
- Storage: Store the dressing separately in an airtight container for up to 7 days.
🙋🏽♀️ Recipe FAQs
Tahini may initially separate when mixed with water due to its natural oil content. However, continued stirring will help it emulsify and turn creamy.
Yes! Tahini dressing is rich in heart-healthy fats, especially if it’s oil-free. It also provides nutrients like calcium, magnesium, and iron from the sesame seeds.
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📖 Recipe
Creamy Asian Tahini Dressing
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Ingredients
- ⅓ cup tahini plus more as needed
- 2 tablespoons water
- 4 teaspoons fresh lime juice
- 4 teaspoons tamari or soy sauce (preferably low sodium)
- 4 teaspoons rice vinegar
- 2 teaspoons ground ginger or grated fresh ginger
- 1 ½ tablespoons date syrup or maple syrup
Instructions
- Mix: In a medium bowl, mix the tahini, water, lime juice, tamari, vinegar, ginger, chili pepper (if using), and date syrup.
- Adjust the consistency by gradually adding more water until it reaches your preference. For extra creaminess, mix in additional tahini, one tablespoon at a time.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Nathan says
This is my new, best salad dressing ever! It's easy to make and lasts at least 2 weeks in the fridge. Delicious!
Nisha Melvani, RDN says
Yayyy! This seems to be a popular one! Thank you.
Valerie says
Delicious. I used this with your sheet pan veggies (Brussels, Carrots, chickpeas).
I used a Serrano, garlic, green onion and fresh ginger, only because I had them on hand and like a little kick. I doubled the recipe too!
Recently discovered your channel and I am a big fan. I am not a vegan but definitely plant forward:)
Nisha Melvani, RDN says
Thank you for being here! Love your additions! Glad you enjoyed it.
Nathan Veeraraghavan says
The dressing on the seaweed tofu was awesome. I’m a newly minted vegan and this was really delicious!
Thank you so much!
Nisha Melvani, RDN says
Awww so happy to hear! I appreciate you leaving a comment. Thank you so much.
B says
Simple recipes that taste good. Thank you.
Nisha Melvani, RDN says
Thank so much!