Dairy Free Lemon-Tahini Dressing
Bright, nutty, and tangy all at once, this lemon-tahini dressing is the kind of condiment that makes everything it touches taste more interesting. Sesame paste forms the creamy base here, so there's zero dairy involved — no cream, no buttermilk, no hidden milk solids to worry about. Fresh lemon juice and a touch of zest cut through the richness of the tahini, while ground cumin adds a warm, earthy undertone that keeps things from tasting one-dimensional. The trick to getting it silky and pourable is adding cold water gradually as you whisk — the dressing will look alarmingly thick at first, but it loosens beautifully into a smooth, ribbon-like consistency. A small amount of extra-virgin olive oil rounds everything out and gives it a glossy finish. Drizzle it over roasted vegetables, grain bowls, salads, or anything that needs a little lift — it genuinely works on almost everything. Store-bought versions often sneak in additives or unexpected dairy derivatives, so making it yourself with these few clean ingredients is absolutely worth the five minutes it takes.
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Learn more →Ingredients
6 servings
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or minced
- 2 tbsp extra-virgin olive oil
- 3–4 tbsp cold water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp salt, plus more to taste
- ¼ tsp lemon zest (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, garlic, and cumin until combined — the mixture will seize and look thick and paste-like at first.
- 2
Drizzle in the olive oil while whisking continuously until incorporated.
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