Tahini Green Goddess Dressing uses tahini rather than Greek yogurt for a healthier and lighter version of the classic salad dressing. I also used capers in place of the anchovies to keep it vegan. Drizzle over a big green salad, replace the mayo on your favorite sandwich or use it as a dip for roasted veggies No matter how you use it, you can't go wrong!
How to make this recipe
This is seriously one of the easiest salad dressings to make! It doesn't contain oil so there's no worrying about emulsifying all the ingredients. Place all of the ingredients in a blender and blend until smooth and creamy. That's it!
What is a substitute for tahini?
The two substitutions I would suggest for this recipe are to use either cashew butter or Greek yogurt. The cashew butter will be a vegan option while the Greek yogurt is obviously dairy and therefore not vegan. To keep it vegan and nut-free, use a very thick coconut yogurt such as CoYo Coconut Yogurt.
How to store
Store any extra Tahini Green Goddess Salad Dressing in an airtight container in the refrigerator. I prefer glass containers, such as a mason jar. The salad dressing will keep for three days.
The kitchen equipment that I use for this recipe
There are two options when making this recipe, first, make in a food processor and second, make in a blender. The food processor that I use is from Cuisinart. It's one of their most basic models and I love it. My mom actually bought it for me years ago and it still works great.
The second option to make this recipe is to use a blender. I personally love the Vitamix blenders. I have had mine for almost ten years and it works wonderfully!
Are you looking for more delicious salad dressing recipes? Make sure to check out Maple-Cumin Vinaigrette, Honey-Basil Vinaigrette, and Sweet Lemon Tahini Salad Dressing.
Tahini Green Goddess Dressing
- ¼ cup tahini
- 2 scallions, white part only, chopped
- ¼ cup parsley, chopped
- ¼ cup fresh chives, chopped
- 1 small clove of garlic
- 1 tbsp capers
- juice of 1 lemon (about ¼ cup)
- 1 tbsp apple cider vinegar
- 2 tbsp water
- ¼ tsp salt
- Combine all the ingredients to a blender or food processor and blend until smooth and creamy, about 2-3 minutes.
- Store in an airtight container in the refrigerator for up to three days or use on your favorite salad. Enjoy!
Some of the links in this. post may be affiliate links. If you click on one of them and make a purchase, I may make a commission off your purchase at no extra cost to you. If you do buy, thank you! Your purchase allows me to keep sharing healthy and delicious recipes!
Leave a Reply