Creamy, nutty, and lemony-fresh – this vegan tahini yogurt sauce is the kind of dip you try once and then want to drizzle over literally everything. Roasted veggies, falafel, grain bowls, salad, sandwiches – you name it, this sauce makes it instantly twice as delicious.
When I first bought tahini, I honestly had no clue what to do with it. So it just sat there in my pantry, untouched for weeks. One day, I decided to be brave and taste a spoonful straight from the jar. Big mistake: it was bitter, overpowering, and frankly… meh.
Only later did I realize: it’s all about choosing the right tahini! Ever since then, sesame paste has become a staple in my kitchen. Whether for hummus, cookies, or this vegan tahini yogurt sauce – it gives every dish a richer, more exciting flavor.
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Why You’ll Love This Recipe
- Quick & easy: Ready in 5 minutes, no fancy gadgets required.
- Super versatile: Works as a dip, dressing, or creamy bowl topping.
- Wholesome: Tahini is packed with minerals and healthy fats.
- Flavor bomb: Creamy, nutty, zesty, and just the right amount of garlicky.
What is Tahini, Anyway?
Tahini (or tahina) is a paste made from roasted or raw sesame seeds. In Middle Eastern cooking, it’s as much a pantry essential as olive oil.
For creamy recipes like this tahini yogurt sauce, light tahini (made from hulled sesame seeds) is your best friend. It’s milder and less bitter than the darker, unhullded version.
Ingredient Notes
You'll only need 6 ingredients for this vegan yogurt dressing with tahini.
- Tahini – the star of the show! Use light tahini for the best flavor.
- Soy yogurt – gives the sauce its creamy base without being heavy.
For a thicker version, swap in vegan Greek style soy yogurt.
- Garlic – adds punch and depth. Fresh is best, but garlic powder (¼ - ½ tsp) works too.
- Lemon juice – brings freshness and balances the nuttiness.
- Salt & black pepper – simple but essential.
See recipe card for quantities.
Step-By-Step Instructions
The best part? Making this tahini sauce with yogurt is ridiculously simple. You don’t even need a blender or food processor (as seen in the photos) – a whisk or spoon will do just fine.
- Step 1: Add tahini, soy yogurt, lemon juice, salt, and pepper to a bowl. Mince or press the garlic and add it in.
- Step 2: Stir (or blend) until smooth and creamy. Taste and adjust with more salt, pepper, or lemon juice if needed.
If the sauce tastes a little too intense or bitter, stir in ½ teaspoon maple syrup or date syrup to mellow it out.
What to Serve It With
This creamy tahini yoghurt sauce is a true multitasker. Try it with:
- Falafel, wraps, or sandwiches
- Roasted veggies (hello, cauliflower and cabbage!)
- Grain bowls or salads
- Or just as a tahini yogurt dip with crackers, cucumbers, or carrot sticks
Variations
Want to switch things up? Try these twists:
- Extra garlic: Add a second clove (or use a very large one) if you’re a garlic lover.
- Spicy kick: Mix in a spoon of harissa or sriracha.
- Herby freshness: Stir in chopped parsley, mint, or dill.
- Spiced up: Add ground cumin or smoked paprika for a Middle Eastern flair.
FAQ
Yes, but the flavor will be a little different – richer and with a slight coconut note.
Stored in an airtight container, it lasts up to 4 days in the fridge.
Not really – tahini is what makes this sauce unique. But if you really need to, go for cashew butter or sunflower seed butter instead.
More Tahini Recipes
If you’re as tahini-obsessed as I am, try these next:
I hope you’ll give this vegan yogurt sauce recipe with tahini a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Tahini Yogurt Sauce
- Total Time: 5 minutes
- Yield: 6 servings 1x
Description
Creamy, nutty, and lemony-fresh – this vegan tahini yogurt sauce is the kind of dip you try once and then want to drizzle over literally everything. Roasted veggies, falafel, grain bowls, salad, sandwiches – you name it, this sauce makes it instantly twice as delicious.
Ingredients
- 60 g (¼ cup) light tahini
- 200 g (¾ cup) soy yogurt, unsweetened
- 1 garlic clove
- Juice of ½ lemon
- ¼–½ teaspoon salt
- Black pepper, to taste
Instructions
- Add tahini, soy yogurt, lemon juice, salt, and pepper to a bowl.
- Mince or press the garlic and add it in.
- Stir or blend until smooth and creamy.
- Adjust seasoning if needed.
- Refrigerate in a sealed container for up to 4 days.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 89 kcal
- Sugar: 0.3 g
- Fat: 7.2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.9 g
- Carbohydrates: 2.6 g
- Fiber: 1 g
- Protein: 3.9 g
This post is also available in German (Deutsch).
Paul Kunz says
Thank you for your recipe! It tasted excellent as written, and I highly recommend it!
Since my aim was to find a WFPB no-oil mayo replacement, I did change up your recipe a bit, trying to get closer to a plant-based mayo. I added a little vinegar and some date sugar powder, and I am very happy with my first run. But it is YOUR recipe that gave me the ideal starting point!
BTW... I use True Citrus crystallized lemon (or lime) powders for all cooking, as they taste so fresh. The other advantage is that I was able to add the lemon powder (without the measured water) so that it didn't dilute my "mayo"—it worked great.
Thank you again for your recipe! God bless you!