If you want a creamy salad dressing you typically have to reserve yourself to heavy, dairy-laden options that may not always be the best for you (even if you’re pouring it on top of a bed of greens). This lemon tahini dressing a dairy-free vegan salad dressing that is so creamy and flavorful – and healthy! But most importantly, it’s so delicious that it’ll make you positively crave some vegetables to slather in it.
Creamy, umami, hint of spice
I put this dressing on anything from salads and vegetables to falafel and spanikopita. Tahini is basically a paste made from sesame seeds – kind of like peanutbutter, but with sesame seeds. I love whipping together a batch of dressing and storing it in a bottle to use for a week at a time.
The best salad to pour this dressing on is one made with the following:
- Mixed greens (spring mix, romaine)
- Radicchio or purple cabbage
- Sesame seeds
- Falafel, or simply roasted chickpeas
Pair a Salad with Wine
The fail-safe method to pairing a salad with wine is going with a light, crisp white wine. But depending on the dressing, you can mix it up a bit.
Lemon Tahini Dressing
My recipe for lemon tahini dressing amps up the acidity and brightness with fresh lemon juice, soy sauce, and cayenne. I would pair it with a Sauvignon Blanc to match, but other options to consider thanks to the creaminess of the tahini could be: Chardonnay, Riesling, or even a sparkling white.
Classic Italian Vinaigrettes
Pair these with a high-acidity white that will match the acidity of the vinaigrette. A wine like Sauvignon Blanc would be perfect because of the high acid and citrus notes.
Creamy Ranch or Caesar
A heavier, dairy-based creamy dressing like Ranch would be a great opportunity to reach for a fuller bodied, buttery Chardonnay. The complementary richness makes for a perfect pairing here.
Balsamic and Red Wine Vinaigrettes
As you get into deeper, fruit-forward vinegars in your vinaigrettes, you can start to look into possibly pairing your salad with a red wine. Keep it light and fruit-forward like a Pinot Noir or Gamay Noir. This is best for say, a spinach salad with dried cranberries, walnuts, and a tart balsamic or red wine dressing.
In fact, you can match the wine to the type of vinegar being used. Check out my pairing guide for an array of vinegars from classic red wine to fun Champagne vinegar.Print
Creamy, umami, and slightly spicy, this tahini salad dressing is super flavorful thanks to fresh lemon, soy sauce, cayenne, and garlic. Pour on anything from salads to spanikopita.
- 1/2 cup Tahini
- 1/2 cup water
- juice of 1 whole lemon
- 2 small garlic cloves, minced (or 1 teaspoon garlic powder)
- Cayenne, to taste
- 1 tbsp soy sauce
- Combine all ingredients in a blender and blend on high until smooth.
- Taste, and add more garlic, cayenne, or soy as preferred.
- For a thinner dressing, add more water. Adjust to desired consistency.