This creamy, flavorful tahini ranch dressing is soy-free, nut-free, vegan and super easy to make in your blender. Use it anywhere you'd use conventional ranch dressing!
Y'all, I am obsessed with ranch dressing. This tahini ranch is a nut-free recipe based on my cashew ranch dressing. I can't stress enough how easy it is to make!
What is ranch dressing?
Conventional ranch dressing uses buttermilk and/or sour cream as the base. Then, you mix in minced fresh herbs to season it to perfection.
Typically, ranch seasoning leans hard on onion, garlic, and dill. It can include other seasonings, like chives and parsley, too.
Of course, vegan ranch doesn't use dairy. Instead, I'm using a combination of creamy tahini and zesty lemon juice. This combination gives you a similar mouthfeel to traditional ranch without any dairy.
This is a very straightforward recipe. You really just toss everything into the blender and puree.
There are two small things I want to mention, though.
Thing 1: Stir your tahini!
Like natural peanut butter, tahini separates as it sits in the pantry or even in the fridge. Stir your tahini well before you measure it to avoid a watery dressing.
Thing 2: The perfect consistency
Think of the water amount in this recipe as a jumping-off point.
A cup of water yields a tahini ranch dressing that's on the thick side. Remember that it will thicken in the refrigerator, too. Made as-is, it's great for dipping vegan wings or tater tots.
For pouring onto salads, especially if this will be in the fridge before you use it, thin this dressing out by adding more water, a tablespoon at a time. Just blend in between water additions, so it gets evenly incorporated. It's ready when it's nice and pourable.
You can also thin it later, if you prefer. Make the dressing, refrigerate it, then whisk in water to thin it out once it's chilled.
I love this ranch on a salad. It's delicious on my BBQ ranch warm romaine salad, for example.
It also makes a delicious dip for buffalo cauliflower, vegan wings, tater tots, fries, or any other food you'd dip into conventional ranch dressing.
You can also use it in place of vegan mayo as a salad spread or as a topping. If you haven't had 3-bean chili with a dollop of tahini ranch on it, I encourage you to give it a try. So delicious!
How to store
I like to keep this in a mason jar or a repurposed glass salsa jar, so I can grab and pour it, just like store-bought salad dressing.
Your tahini ranch will keep for up to a week in the refrigerator. I do not recommend freezing it.
Tahini ranch dressing recipe
- ¾ cup tahini
- 1 tablespoon dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup water - or more, as needed, to reach your desired consistency - How much you need will depend on the tahini you're using.
- ½ cup lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Combine all of the ingredients in your blender, and puree until smooth. Add water one tablespoons as a time, if you want to thin the dressing out any more.
Tried this recipe? Have a question? Leave a reply!