Cashew Free Creamy Tahini Lemon Dressing
Creamy, tangy, and deeply savory, this tahini lemon dressing is the kind of thing you'll want to drizzle on absolutely everything — grain bowls, roasted vegetables, falafel wraps, or a simple green salad. It comes together in one bowl with just a whisk and a few pantry staples, making it one of the easiest homemade dressings you can pull off on a weeknight. Tahini — made from sesame seeds — gives it that rich, nutty body without any tree nuts in sight, so it's a genuinely satisfying option for anyone navigating cashew-free eating without wanting to sacrifice creaminess. The garlic-infused olive oil adds a mellow, aromatic depth, while fresh lemon juice keeps everything bright and balanced. A touch of maple syrup rounds out the acidity just enough, and the cumin adds a warm, earthy undertone that makes the whole thing feel a little more complex than its short ingredient list suggests. Whisking in cold water gradually is the key move here — it transforms the thick, seized paste into a silky, pourable ribbon that clings beautifully to whatever you're dressing. Finish it with a little fresh parsley if you have it on hand, and you've got a dressing that tastes like it came from a restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup tahini (well-stirred)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 tbsp garlic-infused olive oil
- 3–4 tbsp cold water, plus more to thin
- 1 tbsp maple syrup
- ½ tsp ground cumin
- ¼ tsp fine salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped fresh parsley (optional)
Instructions
- 1
Add the tahini, lemon juice, garlic-infused olive oil, maple syrup, cumin, salt, and black pepper to a small bowl. Whisk together until the mixture is smooth and uniform — it will seize and look thick at first, which is expected.
- 2
Add cold water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about 3 to 4 tablespoons total. The dressing should flow off the whisk in a thin, steady ribbon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!