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Blue skies and barbecues bring Green Goddess out of her long winter sleep, and this year she’s back in vegan form! Tahini Green Goddess Dressing is every bit as lipsmackingly smooth and savoury as her original counterpart and just as accommodating. Smother your roasted vegetables and summer salads with this versatile vegan version of the dressing we all already adore.
A note on tahini- not all sesame seed paste is created equal! For some helpful hints on picking a good one, read my classic hummus with roasted za’atar chickpea topping recipe blog.
Tahini salad dressing
Protein-packed creamy This is an affiliate link.tahini is a super ingredient that is popping up in everything from classic hummus (obvious) to cheesecake (say what?!). It is having a moment and I am (still) here for it!
A minor obsession with Middle Eastern ingredients and dishes means I’ve long championed this sesame-based wonder paste. Nutty, earthy and ever-so-slightly bitter, versatile tahini can be sweetened with honey, soured with citrus, or spiced with mustard to produce the desired flavour profile for your dressing. And don’t forget the garlic! Lots of garlic!
For me, a gooey, gunky sauce or slick salad dressing is tahini’s ultimate calling. I’ve added sour sumac to do the drizzle for these roasted carrots with garlicky lemon tahini dressing and they taste divine, especially with roast lamb. By contrast, I’ve kept it simple for this Israeli salad’s dressing.
Recipe Tips and Notes
- Green Goddess goes vegan! It was just a matter of time! This dairy-free and vegetarian version is ideal for those with intolerances, like me and my son, or those that live a meat-free lifestyle.
- The classic Green Goddess recipe contains mayonnaise, sour cream and anchovies, but with a couple of easy subs a surprisingly similar and equally luscious sauce can be achieved. I’ve swapped mayo and sour cream for tahini, lemon and lime juice for anchovies.
- Yes, you do need lemon AND lime juice! Green Goddess is punchy, vibrant and complex. Do her justice with the juice! And for a little extra zing, add the lime zest.
- Not only does its smooth consistency and earthy flavour make it a perfect sauce base or spread, tahini is full of good fats, protein and vitamins. Benefits documented and praised by The Guardian.
Serving suggestions
Meat-eater or meat-free, you need vegan Green Goddess dressing in your summer!
Vegans will love this tahini dressing with roasted vegetables, crudités, pasta salad, or over a falafel bowl.
Non-vegans, feel free to drench absolutely anything that has been roasted or grilled with it. For example, grilled chicken kebabs, roast lamb, or even fish. Swap this salmon cobb salad recipe’s original lemon and dill dressing for this tart and fresh tasting green tahini one.
Storage and leftovers
Unlike some tahini salad dressing recipes, this one is made with fresh ingredients (green onions and basil leaves), so its max fridge life is 5 days. That still means you can make a batch of it up and stash it in the fridge for those unexpected warm salad days or impromptu barbecues.
Keep it in an This is an affiliate link.airtight container and give it a good stir before lavishing it over your greens, or cheeky meats!
More salad dressing recipes to try
- Watercress and Roast Beef Salad with Creamy Horseradish Dressing
- Asian Noodle Salad in Peanut Dressing
- Rainbow Slaw with Lemon Garlic Tahini Dressing
- Spring Pea and Arugula Salad with Creamy Dill Dressing
Tahini Green Goddess Dressing
Equipment
- This is an affiliate link.Food processor
Ingredients
- 250g / 1 cup This is an affiliate link.tahini
- 4-5 green onions, white and green parts
- 30g / 1 cup fresh basil leaves
- 1 lemon, juice only
- 2 cloves garlic
- 1 tsp salt, adjusted to taste
- 170ml / 3/4 cup cold water
Instructions
- Combine all ingredients but water in a food processor or a blender and process until finely blended. The mixture will look like a paste at this point.
- With the motor still running start adding cold water to the mix until it’s smooth and runny. Taste and add more salt if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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