Vegan Green Goddess Dressing with Tahini
5-minute vegan green tahini sauce loaded with fresh herbs, garlic, lemon juice, and nutty tahini! So versatile and easy to make your own! Want it spicy? Add jalapenos! Not a fan of cilantro? Mint, basil, tarragon, and chives would taste amazing instead! Want some briny flavor? Throw in some capers! I like to use vegan green goddess dressing on grilled meat and fish, and shrimp lettuce wraps. This recipe will make 1 1/2 cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups packed fresh parsley, (leaves and tender stems)
- 1 1/2 cups packed fresh cilantro or basil, (leaves and tender stems)
- ½ cup packed fresh dill, (or 1 to 2 teaspoons dry dill weed)
- 1 green onion, (trimmed, white and green parts, chopped)
- 2 garlic cloves
- Kosher salt
- Red pepper flakes, (optional)
- ½ cup tahini
- 2 lemons, (juice of)
- Water, (1/4 to 1 cup)
- Add 1 to 2 jalapeno peppers, (sliced into rounds (for a hot vegan green goddess dressing))
Instructions
- 1
Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.
- 2
Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.
- 3
Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about ¾ cup of water).
- 4
Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.