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Golden Tahini Sauce + Dressing

By Nicole Vranjican

5 from 1 vote

on Jul 12, 2020

This is hands down one of my favorite vegan sauces and salad dressing that I’ve ever made! It’s versatile, quick and easy to make, and allergy-friendly!

It starts with creamy tahini, which is made from sesame seeds instead of nuts so this dairy-free dressing is also nut-free and soy-free!

Then it’s spiced with curry powder, turmeric, and garlic which gives this sauce a beautiful golden hue and incredible flavor. It’s well seasoned but not “hot spicy” if you know what I mean. And since it gets better and better with time, this dressing is a great meal prep item that can be made in big batches and used in a bunch of different ways!

• creamy vegan salad dressing 🥗
• flavorful sandwich spread 🥪
• sauce to drizzle over falafels or chickpea wraps 🥙
• sauce for veggie burgers or lentil fritters 🍔
• a dip for veggies, baked potato wedges, or chips 🥕
• drizzled over sweet potato fries 🍟😋

One of the secret ingredients here is ketchup! Ketchup is one of THE unsung heroes in my kitchen that I use ALL the time because it offers umami richness from the tomato paste, a nice acidity from the vinegar, and a subtle touch of sweetness for balance. It’s so much more than just a condiment!

I LOVE this Golden Tahini Sauce recipe and I hope you will too!

Happy Cooking!

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5 from 1 vote

Golden Tahini Sauce and Dressing

By: Nicole Vranjican

Curry Tahini Sauce that works as a creamy vegan salad dressing, sandwich spread, or dip!

Prep: 5 minutes mins

Cook: 0 minutes mins

Optional Rest Time: 2 hours hrs

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Ingredients 

• ¼ cup runny tahini, see the Notes below 🙂
• ¼ tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp turmeric
• 1 tsp curry powder
• 1 tbsp ketchup
• 1 tbsp white rice vinegar
• 1 tbsp olive oil
• ⅓ cup water

Instructions 

• Add the tahini, spices, ketchup, vinegar, and olive oil to a bowl. Whisk to combine and then add half of the water.
• Whisk to incoporate and then add the remaining water.
• The mixture will be runny at this point, because it needs to rest in the fridge for at least 2 hours or better, overnight. This COMPLETELY changes the consitency and creates a smooth, thick, and creamy sauce. It also alows the flavors to marinate and mingle and become even more delicous, so give this time to rest for best results.
• If you want to enjoy it now, use about half of the water and gradually add more if needed until it reaches the desired consitency.
• Taste before serving to see if it needs more salt. The flavors should really POP and be delicious, so if that's not happening, add another pinch of salt until it tastes perfect to you 🙂

Notes

TAHINI

The tahini I use for this recipe has two ingredients: sesame seeds and salt. This is important because many tahinis are unsalted which will mean you’ll need to add more salt to taste. I LOVE this tahini so much and it’s the one I recommend for both sweet and savory tahini sauces. It’s divine!

You can find it at Kroger, Ralphs, or online here.

I also like this option but it’s not salted. 

 

CONSISTENCY 

If you like thinner dressings, use a touch less than 1/2 cup of water. For a thicker consistency, use the recommended 1/3 cup. Remember, it will be thin at first and thicken as it rests. 

 

FOR BEST RESULTS 

For best results, let this sauce thicken in the fridge for a few hours. It gets so thick and creamy if you do. 

Also, make sure to whisk the water in half at a time. It’s an important step that makes all the difference. 

Every brand of curry powder, tahini, and vinegar is going to be a little different, so taste and adjust as needed. Think it needs more zing? Add another splash of vinegar or mix in some cayenne pepper! Feeling like it’s a little to thick? Add a splash of water, one spoon at a time, until it looks good to you 🙂 

 

STORE LEFTOVERS

Store leftover dressing in an airtight container in the fridge for up to one week.