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 ½ cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.
Add 1 to 2 jalapeno peppers,sliced into rounds (for a hot vegan green goddess dressing)
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.
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.
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).
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.
This recipe yields 1 ½ cups of green tahini sauce (enough to fill a 12-ounce Mason jar).
Variations: Use jalapenos for a spicy kick, swap out the herbs to use what you like (basil, mint, tarragon, and chives work very well), or add capers for some briny flavor.
Make ahead tips: Vegan green goddess dressing is a great make-ahead condiment because it tastes even better after it has chilled in the refrigerator for a couple of hours. So feel free to make it several hours to a day before you want to serve it, to give the flavors a chance to meld even more.
How to store green tahini sauce: Store in a 12-ounce Mason jar with a tight lid. It will keep in the refrigerator for up to 5 days.