Vegan Garlic Tahini Sauce
This vegan Garlic Tahini sauce is a warm, rich addition to any dish. Try drizzling it over a buddha bowl or salad, or make it a little thicker and use it as a dip for a veggie snack.
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Introduction
This is a very, very straightforward dressing, which makes it that much better because it tastes SO good. Toss everything in a blender and blend until smooth, then add water slowly until you reach your desired thickness. For salads, I like to make it thinner by adding more water, a little thicker for buddha bowls, and thickest for a dip.
This tahini dressing is:
Nutty
Light
Rich
Has a great roasted flavour
If you’ve added too much water to the dressing, and it’s gone too thin, the secret is to pour it into a pot and turn up the heat. Bring the sauce to a high temperature (a simmer if you can) and stir quickly to keep the sauce from sticking to the bottom of the pan. The sauce will start to thicken, at which point you can pour it out of the pan and into a container. When making it into a dip, I won’t add any water when blending. I’ll test the consistency, and if I want to make it more viscous, I’ll use this technique.
Tahini is a wonderful dip. It tastes great by itself, but the flavour really comes out when you add sweetness, umami, and acid. It has a great roasted, nutty taste, and you only need a little to make this recipe.
Eat wonderfully.
Before we Get Started
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Ingredients
1/2 cup of Tahini
1 tbsp, Maple Syrup
1 tbsp. Lime Juice
2 cloves Garlic
1 tbsp. soy sauce
1 tsp. cumin
1/4 cup water
Method
Take the skin off of the garlic.
Add all of the ingredients except for the water into the blender, and blend for about 20 seconds, or until smooth.
Test the viscosity by dipping the handle of a spoon into the sauce, and drizzling it over itself. An effect called “ribboning” will occur if it is on the thicker side, where the sauce you drizzle will remain on the surface of the sauce in the blender for a second before sinking back in. The longer the drizzle ribbons on top of the surface, the more viscous it is.
Have a taste, and add salt as needed. I would recommend starting with a two finger pinch (approx. 1/2 tsp.), having another taste, and adding more as needed.
If you’re happy with the viscosity, pour into a container or add to a dish, like this Vegan Sweet Potato and Chickpea Buddha Bowl. If you want to thin it out, add a 1/4 cup of water, and blend. Repeat step 3, and add more water until you are happy with the thickness of the dressing.
For restaurant quality smoothness, pass the sauce through a fine mesh sieve. It will take out all of the lumps, and will bring a luscious and velvety texture.
Enjoy.