Cilantro Tahini Dressing

19th July 2013

Have you seen my latest dish, Kañiwa + Quinoa Salad with Grilled Veggies? The dish marries well with the creamy Cilantro and Tahini Dressing. It is vegan, easy and quick to make. It is also versatile to use it in a variety of dishes. We used the Cilantro Tahini Dressing as dips for raw veggies, sauces on grains and tacos and among other dishes. We used an immersion hand blender to make our sauce.

Vegan Creamy Cilantro Tahini Dressing

Vegan Creamy Cilantro Tahini Dressing

Cilantro Tahini Dressing

Yield: about 1 cup


  • ½ cup tahini
  • 2 tablespoons white miso or chickpea miso (soy-free)
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon tamari or soy sauce
  • 1 teaspoon dried chili flakes
  • 1 cup loosely packed cilantro, patted dry, leaves removed, chopped
  • ¼ cup filtered water


Mix this up in a food processor, blender or using an immersion hand blender in a 2-cup bowl.


Advance preparation: It can be kept in refrigerator for up to 1 week in a sealed glass container or jar with a lid. After being refrigerated, the sauce will thicken up due to tahini, stir it to use it.

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